Crispy Broccoli & Kale

Name: Crispy Broccoli & Kale
Ingredients: 1 bunch kale, stems removed, washed, and torn up; 1 bunch broccoli; Oil (olive or sunflower); 1 tbsp mustard seeds; 3/4 cup cooked beans (white, cannellini, red, black...); salt & pepper; 1/2 lemon; 1/4 cup toasted seeds (optional); 1/2 cup ricotta or feta (optional)

Inspired by a recipe from the cookbook Feast. , "Roasted Broccoli, Kale, & Chickpeas with Ricotta," also featured here on Sunday Suppers.

1 bunch kale, stems removed, washed, and torn up

1 bunch broccoli

Oil (olive or sunflower)

1 tbsp mustard seeds

3/4 cup cooked beans (white, cannellini, red, black...)

salt & pepper

1/2 lemon

1/4 cup toasted seeds (optional)

1/2 cup ricotta or feta (optional)

First, prep the broccoli. Remove the majority of the stalk (save for soup), and slice the florets into thin slices, like sheets of broccoli. Bring a pot of salted water to boil, and toss in the broccoli slices for 2 minutes. Remove with a slotted spoon, and shock them in ice water for 2 minutes. Drain and pat dry.

Turn the broiler on to high. Toss the broccoli in a large bowl with some oil (enough for just a light coating), a pinch of salt and pepper, and half the mustard seeds. Spread evenly on a baking sheet, and broil for 6 minutes (tossing halfway through.) While it's broiling, toss the kale and beans in the same bowl with a little oil, salt and pepper, and the rest of the mustard seeds.

Remove the broccoli from the oven and broil the kale and beans till nice and crispy, only about 3 minutes.

Serve together, squeezing the lemon juice over top, and garnishing with the toasted pumpkin seeds and/or cheese (ricotta or feta would both be great.)

CategorySides, Vegan, VegetarianTags#beans, #broccoli, #cheese, #driedbeans, #kale, #ricotta, #sunflowerseeds

Ingredients