Chinese broccoli - or Gailan - is slightly more bitter than broccoli but without a strong cabbagey flavour. Look for unblemished stalks with tightly closed flowerheads in a well-stocked chain grocery store or an Asian supermarket. Simple flavours of almond and olive oil make this side dish compatible with just about any main.
- Portion size 4 servings
- Credits : Canadian Living Special Issue: Make-Ahead Meals 2009
- 2 tablespoons slivered almonds
- 2 bunches Chinese broccoli (about 12 oz/375 g total)
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic sliced
- 1/4 teaspoon salt
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
MethodIn large 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 medium-high heat; sauté garlic and salt until aromatic, about 1 minute.
Add broccoli, 1/4 cup (50 mL) water and lemon rind; cover and steam until tender and no water remains, about 6 minutes. Stir in lemon juice and almonds.
Tip from The Test Kitchen: For a nut-free version of this dish, swap in pepitas or shelled sunflower seeds for the silvered almonds.
Nutritional facts Per serving: about
- Sodium 150 mg
- Protein 2 g
- Calories 99.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
- Iron 4.0
- Folate 36.0
- Calcium 8.0
- Vitamin A 13.0
- Vitamin C 42.0