Ingredients (Serves 3)

• 3/4 lb / 340 g purple sprouting broccoli
• 1 tablespoon / 15 ml olive oil of good quality
• 3 large garlic cloves, peeled and halved lengthwise (carve out and discard the central sprout, if present)
• 2 pinches fine sea salt
• 2 tablespoons / 15 g sliced almonds, lightly toasted in a dry skillet

Instructions

Wash purple sprouting broccoli and cut the large ones in half lengthwise.

Steam until just shy of the desired tenderness.

In the meantime, warm up the oil in a wok, if you have it, or a skillet.

Drop the garlic in the warm oil and stir.

Let the garlic infuse the oil for a minute or so on gentle heat, stirring a couple of times. The garlic will darken slightly (but should not turn brown).

Transfer the steamed broccoli in the wok, turn up the heat to medium. Stir to coat the broccoli with the oil.

Turn down the heat to low and keep stirring. After a minute, sprinkle salt and stir well.

Take the wok off the heat and distribute the sliced almonds on the broccoli.

Bring to the table, give another good stir and serve, leaving the garlic behind.

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Go to the full post on broccolo da ricacci in padella / sautéed purple sprouting broccoli