Chinese Broccoli Amandine

Chinese Broccoli Amandine IMAGE Image by: Chinese Broccoli Amandine IMAGE Author: Canadian Living

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

Ingredients

  • 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

Method

In 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

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 42.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chinese Broccoli Amandine

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