Brokkoli von Ottolenghi

Serves: 2

After my tribute to my all time favorite cook Yotam Ottolenghi I would now like to share finally this broccoli recipe of Yotam with you.

Broccoli is one of the most undervalued, unappreciated and most underestimated vegetables out there – I already gave a long speech on that topic in my post about fennel and in my post about Yotam’s modern and fresh approach to vegetables.  Not only is broccoli above-average high in vitamin c & vitamin a, fiber and kaempferol, but also it has a beautiful, fresh taste if you just don’t overcook it. Many people associate broccoli with hospital- or nursing home food – which is entirely comprehensible if those people never tried this recipe :)

This dish is one of my classic after-work foods. It only takes about 10 minutes to prepare & is an excellent choice for that late dinner that you tried to avoid. It also definitely makes a very convenient office-food as it might taste even better when cold and will not put you in that post-lunch food coma. Plus you can always have it as a side dish to all kinds of meat or fish.

So no matter when or how you decide to have this dish – you should just really, really do yourself a favor and cook this!!!

For one to two servings you will need:

• one broccoli
• 2 lemons
• 1/2 cup of almonds (sliced or roughly chopped)
• 1 fresh red chili
• 2-3 garlic gloves
• good quality olive oil
• salt & pepper

Method:

1. Gently tug the broccoli in mouth-sized pieces using your hands.
2. In a big pot bring lightly salted water to boil.
3. Now cook the broccoli for exactly 2 minutes.
4. Rinse with cold water in a colander and then cautiously dry in a clean kitchen cloth.
5. Chop the garlic, the chili, and the almonds (if necessary).
6. Heat olive oil in a pan and fry the garlic, chili and almonds for about 5 minutes on low heat.
7. Increase the heat to high and add the dry broccoli. Fry for another 2 minutes.
8. Slice one lemon very, very thinly and combine with the other ingredients on a big plate or a salad bowl.
9. Drizzle with lemon juice & olive oil and sprinkle with salt & pepper.