Broccolini with Leafy Greens, Garlic and Chilli

Growing up I absolutely hated broccoli. Just the smell of it would make my stomach turn. My dad would eat ‘Pasta e Broccoli’ which was basically white spaghetti tossed with olive oil, garlic, chilli and cooked broccoli. I’m talking really cooked broccoli. Mum would cook it until it was so soft you could practically mash it, it’s the way most people ate broccoli back then.

I like my greens bright and crisp, so I make this version with broccolini, just-cooked so it still has some bite, and instead of adding pasta I like to mix in leafy greens and serve it as a side dish.

Packed with goodness, and with all the flavour of the original version, this is a delicious way to eat your vegies. This is my ‘go to’ side dish for just about anything. It’s so versatile as you can adapt it to suit whatever greens you have on hand, although I particularly like this with silver beet or kale.

Broccolini with Leafy Greens, Garlic and Chilli

Garlic and chilli give a real boost to broccolini and makes this an excellent side dish.

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Servings: 4

Ingredients Method

Ingredients

  

• 1 head of broccolini, cut into small florets
• olive oil
• 3 cloves of garlic, peeled and finely sliced
• 1 large red chilli, finely sliced
• 1 bunch silver beet, kale, chard, spinach or broccoli leaves, washed and trimmed
• salt
• freshly ground black pepper

Method

 

1. Add broccolini to a pot of boiling salted water. Cook for 20 seconds or until just tender. Drain and refresh under cold water. Dry.
2. Heat a few tbsp of olive oil in a large frying pan. Sauté the garlic and chilli until fragrant.
3. Add the greens and stir until wilted.
4. Add the cooked broccolini, drizzle with a little olive oil and season with salt and pepper.
5. Toss for 30 seconds. Serve.

Recipe from my book – Easy Home Cooking Italian Style, New Holland Publishers, Photo – Jonathan VDK