Serve on toast or pasta or raw collard greens. Top with sliced tomato.
Recipe from Simple by Yotam Ottolenghi
1 head Broccoli, cut into 1 1/2” florets, about 3 cups
12 oz Red Russian Kale, tough stems discarded and leaves torn into pieces
3 TB Olive Oil
3 Garlic Cloves, thinly sliced
1/2 tsp Cumin Seeds
2 tsp Urfa Chile Flake or 1 tsp other crushed Red Pepper Flakes
Salt
1/2 cup Mint Leaves, roughly shredded
1 TB Lime Juice
Place a large sauce pan filled with plenty of salted water over high heat. Once boiling, add the broccoli and blanch for 90 seconds. Use a slotted spoon to remove the broccoli, then refresh under plenty of cold water and dry well. Keep the water at a boil and add the kale. Blanch for 30 seconds, then drain and refresh. Squeeze out as much water from the kale as you can with a clean kitchen towel and set aside. Put the oil into a large sauce pan and place over high heat. Add the garlic and cumin and fry for about 2 minutes, stirring a few times, until the garlic is a right golden brown. Use a slotted spoon to remove the garlic and set aside. Add the kale to the oil, take care, it might spatter at the beginning, and fry for 3 to 4 minutes, until the leaves are starting to crisp. Add the broccoli, 1 tsp Chile flakes and 1/4 tsp of salt. Stir through for a minute, then transfer to a large plate or dish. Gently mix in the mint and drizzle with the lime juice. Serve wit the remaining 1 tsp Chile flakes and the crisp garlic sprinkled on top.
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