I realize my most recent post was also a roasted broccoli dish (though vastly different from this recipe in every respect), but the scrumptiousness of roasted broccoli cannot be overstated. That, and the overwhelmingly positive response it received from my husband (who continues to mistakenly believe he'll enjoy the meat portion most), led to this little lovely appearing below.
ROASTED BROCCOLI & KALE SALAD
1 bunch of broccoli, cut into florets, including stalk
1 bunch black kale, sliced
2 garlic cloves, minced
Pinch of red pepper flakes
Plenty of olive oil
Plenty of sea salt and fresh black pepper
1/2 cup pea shoots
1/2 cucumber, peeled and diced
1/2 cup cherry tomatoes, halved
Zest from one lemon
Juice from 1 lemon
1/2 bunch flat-leaf parsley, rough chopped
1/2 bunch fresh dill, rough chopped
3 scallions, minced
Preheat oven to 425 degrees. Toss broccoli, kale, garlic, pepper flakes, olive oil, salt and pepper together. Place on a large baking sheet. Roast just until kale becomes crispy, gently tossing a couple of times. Should take about 20-25 minutes.
Meanwhile, stir remaining ingredients together .
Remove broccoli and kale from oven, top with pea shoot mixture.
That's it!
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