Fried Broccoli and Kale with Garlic, Cumin and Lime

What an easy recipe this is and super tasty, At the time of taking the photo we didn’t have any water. long story, so I panfried the kale without blanching and oven roasted the broccoli on a very hot oven for 10  mintues, Tip with Lime juice , some limes can produce very little juice  so to extract as much juice as possible roll the lime on a hard clean surface, it does help . Recipe by Yottam Ottolenghi, Simple Book


  • 1 large head of broccoli, cut into florets
  • 350g curly kale, tough stems removed
  • 3 tbsp olive oil
  • 3 garlic cloves
  • 1/2 tsp cumin seeds
  • 2 tsp urfa chilli flakes
  • 10g mint leaves, shredded
  • 1 tbsp lime juice
  • salt


  1. Place a large saucepan filled with plenty of salted water on a high heat. Once boiling, add the broccoli and blanch for 90 seconds. Use a slotted spoon to remove the broccoli, then refresh under plenty of cold water and dry well.
  2. Keep the water on the boil and add the kale. Blanch for 30 seconds, then drain and refresh. Squeeze out as much water from the kale as you can with a clean tea towel, and set aside.
  3. Put the oil into a large saute pan and place on a high heat. Add the garlic and cumin seeds and fry for about 2 minutes, stirring a few times, until the garlic is golden – brown.
  4. Use a slotted spoon to remove the garlic and set aside. Add the kale to the oil – take care, it might spit at the beginning – and fry for 3-4 minutes, until the leaves start to crisp.
  5. Add the broccoli, half the chilli flakes and 1/4 tsp of salt. Stir through for a minute, then transfer to a large plate of dish. Gently mix through the mint and drizzle over the lime juice. Serve with the remaining chilli flakes and the crisp garlic sprinkled on top.

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