Fried broccoli and kale with garlic, cumin and lime from Essential Ottolenghi: A Collection (page 75) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cavolo nero with chorizo and preserved lemon; Mushrooms and chestnuts with za'atar; Carrot salad with yoghurt and cinnamon; Harissa and confit garlic roast potatoes; Arnold's roast chicken with caraway and cranberry stuffing; Chilli fish with tahini

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chilli flakes for Urfa black chilli flakes.

  • jenburkholder on August 10, 2020

    I didn’t think this was very good. The vegetables tasted quite plain, only a hint of mint as their seasoning was noticeable, and we found the textural contrast between the kale and the broccoli to be strangely unpleasant, despite loving both of those vegetables. Won’t repeat.

  • anya_sf on April 19, 2020

    I used 3 broccoli crowns (much more than 3 cups) and a bunch of beet greens in lieu of kale. I only had half the mint but it was enough to get the flavor, and just used 1 tsp urfa biber for a hint of spice. This dish was easy to cook at the last second with everything prepped ahead. Overall, I loved it, but would probably like it better without the cumin.

  • Rutabaga on October 24, 2019

    I really like this dish. Plus, using bagged, pre-cut veggies from Trader Joe's made it very simple to prepare. Because of the kids, I went light on the Urfa pepper and served the lime on the side, but in my mind, those two flavors are what sets this dish apart.

  • damjih on July 25, 2019

    Good recipe, same as others kale soaked up all the oil

  • TrishaCP on February 03, 2019

    This was really flavorful and fairly easy to prepare. We also used cavolo nero since it's what we had on hand. I didn't have mint, so used cilantro, which also added (along with the lime) a nice pop of freshness and brightness at the end.

  • elnicky on January 06, 2019

    Enjoyed this a great deal, but don’t think it’s as good as the chargrilled broccoli, garlic and chilli recipe. Made the garlic compote for the oil (from the roast potato recipe in the book) to make sure it had a strong garlic flavour and a bit of crunch with the chopped up cloves. Also added some crushed cashews at the beginning of cooking as was cooking as a main so thought it would need some more protein (and crunch). These modifications worked very well. Cooked and ground the cumin – don’t like eating whole cumin seeds. Didn’t have lime juice so used half the quantity of white wine vinegar. While this was an adequate substitute, the lime juice would have improved it a great deal. The kale soaked up all the oil before the broccoli was added, so would recommend adding the final third when adding the broccoli. My broccoli wasn’t cooked through quite as much as I’d have liked, but perhaps I didn’t cut the florets quite small enough.

  • Jojobuch on November 13, 2018

    Used Cavolo Nero instead of kale; all in all very flavourful

  • cjross on October 21, 2018

    Quite good, very flavorful. Would make again.

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