Support our Bush Fire Affected Farmers Here!

Sauteed Broccoli with Garlic, Lemon, and Toasted Almonds

July 23, 2019

Sauteed Broccoli with Garlic, Lemon, and Toasted Almonds

Eating seasonally is such a rewarding practice, especially so when you
have access to fantastic local farmers who grow superb, high quality
produce. Such as that of Black Crow Organics and their incredibly
fresh new season broccoli. It’s grown just an hour away from us at
their Tenthill Creek farm. This beautiful broccoli is showcased here
as a very simple side dish that is fresh and bursting with flavour.

Serves 4 as a side.

Ingredients:
1 ½ tsp butter
2 tbsp thinly sliced eschallots, white ends only
2 cloves garlic, finely sliced
1 large head broccoli
1 generous tsp flaked salt
Half a lemon
¼ cup almonds, slivered and dry toasted

Method:
Prep broccoli by cutting into small florets and thinly slicing whole
stem. Set aside.

In a medium frying pan over low-medium heat, saute butter, onion, and
garlic for 2 minutes until softened.

Turn heat to medium-high and add broccoli to pan. Saute, stirring
constantly for 3 minutes, keeping heat low enough as to not burn
garlic or onion.

Add a tablespoon of water, immediately cover, and steam for 3 minutes.
Uncover and saute again for 30 seconds, making sure all water has
evaporated. Remove from heat. Broccoli should be vibrant in colour and
mostly softened, retaining some bite.

Tip into serving bowl, generously scatter flaked salt, squeeze over
the juice of half a lemon, and top with toasted almonds. Enjoy!

Recipe created and written by Callan Barnes.


Leave a comment

Comments will be approved before showing up.


Also in News

Sweet potato, kale & almond curry with quinoa
Sweet potato, kale & almond curry with quinoa

January 10, 2020

Continue Reading

Green mango salad
Green mango salad

January 05, 2020

This salad is inspired by the flavours of Thailand and the balance of hot and sour with salty and sweet. Traditionally, this dish would be paired with fish, but it works well with most types of seafood. Definitely a fresh recipe to bring out this summer.

Continue Reading

State of the Salad Bowl 2020
State of the Salad Bowl 2020

January 03, 2020

This time of year always makes us so grateful for family, friends and the privilege of doing the work we do, alongside our community of eaters, buyers clubs, city cousins, farmers and food makers.

Continue Reading