Also known as gai lan, or Chinese kale, this vegetable has long, thin stalks topped with buds
or florets, similar to broccolini (which makes a good substitute if you can’t find it). The healthy
fats in the olive oil and almonds help your body absorb antioxidants from the leafy greens.
HANDS-ON TIME
15 minutes
TOTAL TIME
15 minutes
MAKES
4 servings
INGREDIENTS
- 2 tbsp slivered almonds
- 2 bunches Chinese broccoli (about 375 g total)
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, sliced
- ¼ tsp salt
- 1 tsp grated lemon zest
- 1 tbsp lemon juice
PREPARATION
- In large dry skillet, toast almonds over medium heat until light golden, about 3 minutes. Set aside.
- Trim tough ends from broccoli. In same skillet, heat oil over mediumhigh heat; sauté garlic and salt until fragrant, about 1 minute.
- Add broccoli, ¼ cup water and lemon zest; cover and steam until broccoli is tender and no water remains, about 6 minutes.
- Stir in lemon juice and almonds.
NUTRITIONAL INFORMATION, PER SERVING: about 99 cal, 2 g pro, 9 g total fat (1 g
sat. fat), 4 g carb, 2 g fibre, 0 mg chol, 150 mg sodium. % RDI: 8% calcium, 4% iron,
13% vit A, 42% vit C, 36% folate.
TIP FROM THE TEST KITCHEN
For a nut-free version of this dish,
swap in pepitas or shelled sunflower
seeds for the slivered almonds.
