After the excitement of Lisa’s birthday and the departure of the two prodigals back to the rather large Apple we were left enjoying a quiet night in on NYE (the prodigal daughter was out partying obvs)
I decided to cook something from the latest addition to my creaking cookery book shelves which is Alison Roman of the New York Times’ ‘Nothing Fancy’. I have enjoyed following her recipes on the excellent NYT cookery Instagram and the book doesn’t disappoint. This recipe for garlicky broccoli and greens with hazelnuts also gave me the chance to use some of the delicious Nocciola di Bletchingdon that my brother and his wife picked and toasted themselves. Doubly good was the fact that I could use some delicious local greens too.
I didn’t want to grill so I did it in a hot oven and it worked well (note. Make sure you do remove the leaves and smaller veg as the start to char as the book says)
We had this with buttered salmon, also from the book, and we absolutely loved it. If this is a harbinger for what the rest of the book holds then I’m dead excited Tommy!
The recipe
If you haven’t had grilled broccoli, dare I say you haven’t lived? The stalk, which is painfully underused, is so insanely good when charred over actual flames that you may never eat it any other way. (Unless you’re blanching it. What can I say? Either light it on fire or dunk it in boiling water—I live in a world of extremes.) This is probably one of the best vegetable dishes to eat at room temperature, so if you’re stressed about getting everything ready at the same time, make this and feel relaxed knowing it will only get better as it sits.
Ingredients:
2 garlic cloves, finely grated
1⁄2 cup toasted hazelnuts, finely chopped
1 tbsp coriander seeds, finely chopped
1⁄4 cup plus 3 tbsp olive oil, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
2 to 3 large heads of broccoli, quartered lengthwise, about 11⁄2 lbs
1 large or 2 small bunches lacinato or curly kale
1 lemon, halved crosswise
Flaky sea salt
1⁄2 cup toasted hazelnuts, finely chopped
1 tbsp coriander seeds, finely chopped
1⁄4 cup plus 3 tbsp olive oil, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
2 to 3 large heads of broccoli, quartered lengthwise, about 11⁄2 lbs
1 large or 2 small bunches lacinato or curly kale
1 lemon, halved crosswise
Flaky sea salt
Directions:
Combine the garlic, hazelnuts, coriander seeds, and 3 tablespoons olive oil in a large bowl. Season with salt and pepper
Heat a grill on high (alternatively, preheat the oven to 450 degrees Fahrenheit).
Toss the broccoli and kale on a rimmed baking sheet with the remaining 1⁄4 cup olive oil and season with salt and pepper. Grill, turning or tossing occasionally, until the stalks, florets, and leaves are lightly charred, anywhere from 2 to 8 minutes on the grill. (Alternatively, roast on a rimmed baking sheet until lightly charred and crisped, 15 to 20 minutes.)
Whether you’re grilling or roasting, once the broccoli and greens are charred and tender (the leaves and stalks will cook at different rates, so keep an eye on them), add them to the bowl with the garlic and hazelnuts, tossing to coat.
Once all the goods are in there, transfer the ingredients to a large serving plate, platter, or bowl. Top with a good squeeze of lemon, a sprinkle of flaky salt, and a drizzle of olive oil.
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