Ginger & Garlic Purple Sprouting Broccoli
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My days as of late are spent nurturing and loving little Charlie, mixed in with a good deal of hustle during her naps to finish producing our new issue, which is coming soon! While I do so, I am so grateful to share PGM columnist Jacqui's new post for her Kitchen Gardener column, this time celebrating her garden's plentiful purple broccoli. Enjoy and see you soon!
Purple sprouting broccoli is currently the pride and joy of my garden. It took about 22 winter days until finally, towards the end of April, did I start to see little purple sprouts starting to form. Now I'm just trying to keep up with it as the days are getting longer and warmer and all it wants to do is go to seed.
For the most part, I've been keeping it simple. Roasting and tossing it with a different dressing as a side dish several nights a week. This dressing in particular was a favorite and goes really well served with soba noodles or rice too.
Purple sprouting broccoli most likely won't be found in your grocery store, but I bet you can find some at your local farmers market now through the end of May. You can use broccoli rabe in its place for similar results, but a slightly different flavor. And don't worry if you get leaves in your bunch, they're edible as well.
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Ginger & Garlic Purple Sprouting Broccoli | Serves 4
Ingredients
1 bunch purple sprouting broccoli or broccoli raab
1-2 tablespoons sesame oil
2 cloves garlic, minced
1 tablespoon fresh grated ginger
1 tablespoon tamari or soy sauce
1 tablespoon fresh lime juice
1 teaspoon honey
pinch of red chili seeds, optional
Method
Preheat oven to 395ËšF.
On a large baking sheet, toss the broccoli with about 1 tablespoon of the sesame oil and a small pinch of salt. Making sure none of the broccoli is overlapping, place in the oven and cook for about 15-20 minutes or until the broccoli is tender and just starting to crisp up on the edges.
In a small bowl whisk together the remaining sesame oil, garlic, ginger, tamari, lime juice, honey, and chili seeds if using, set aside.
Remove from oven and arrange in serving dish. Pour sauce over broccoli, give everything a good toss and serve warm.
To follow Jacqui on a more regular basis, hop on over to Good Things Grow. Photos and recipe in this post by JacquiScoggin for PGM.
