Enjoy the great taste of kale and broccoli in just 5 minutes using our "Quick Steam" method. Finely chopping by hand or in the food processor makes the vegetables tender and sweet.
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Prep and Cook Time: 10 minutes
Ingredients:
- 1/4 lb, about 2 cups lacinato (dinosaur) or curly kale, chopped and tightly packed
- 1-1/2 cup broccoli, finely chopped
- 1/2 cup red onion, thinly sliced
- 1 TBS extra virgin olive oil
- 1 TBS lemon juice
- 1 small clove garlic, chopped or pressed
- Sea salt and pepper to taste
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- Optional:
- 2 TBS diced avocado
- a few drops of balsamic vinegar
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Directions:
Fill the bottom of the steamer with 2 inches water and heat, covered. Method 1: Hand chop (note: we recommend this method for lacinato kale)
- Slice red onion thinly. Chop or press garlic.
- Remove tough bottom part of stem from kale and slice leaves very thinly, then cut crosswise 4-6 times into 1/4-inch pieces (this step is very important for flavor). Pack tightly to measure 2 cups.
- Separate broccoli florets with small stems from large, thick stem. Finely chop florets and small stems into 1/4-inch, even pieces.
- Let vegetables sit 5 minutes before steaming.
- Layer the vegetables in the steamer with the onions on the bottom, top with broccoli and then kale.
- Cover with tight-fitting lid and steam for 5 minutes, until bright green. (After 5 minutes, vegetables begin to lose their bright green color, and are over-cooked.) If you prefer more mellow flavor from your garlic you can add it to the cooking vegetables during the last minute of cooking.
- Transfer to a bowl and toss with remaining ingredients.
Method 2: Food processor (*note: this method works best with curly kale)
- You will need a food processor with at least an 8 cup capacity. Use the s-blade.
- Slice red onion thinly and set aside. Do not food process the onion.
- Chop or press garlic.
- Remove tough bottom part of stem from kale. Chop leaves into even 1-inch pieces.
- Separate broccoli florets with small stems from large, thick stem. Chop florets and stems into even 1-inch pieces. Tightly pack to measure 1-1/2 cups.
- Let vegetables sit 5 minutes before steaming.
- Mix the broccoli and kale together. Working in 2 batches, place vegetables in the processor together and pulse 4-6 times, until everything is evenly chopped in small pieces (about 1/4-inch). Remove any large pieces and process again. Be careful not to over-process the vegetables, as they will become mushy when cooked.
- Layer the vegetables in the steamer with the onions on the bottom and top with the processed vegetables.
- Cover with tight-fitting lid and steam for 5 minutes, until bright green. (After 5 minutes, vegetables begin to lose their bright green color, and are over-cooked.) If you prefer more mellow flavor from your garlic you can add it to the cooking vegetables during the last minute of cooking.
- Transfer to a bowl and toss with remaining ingredients.
Serves 1
Note: If you wish to use the large broccoli stem, cut off the bottom 1-inch of the stem. Peel or slice tough skin off the stem. Chop stem into 1/4-0inch pieces (or chop in food processor) and steam along with other vegetables.
If you can't eat all the vegetables in the side dish, they make a great addition to the egg breakfasts in the menu.