Garlic and chilli broccoli - vegan

Name: Garlic and chilli broccoli - vegan
Cuisine: British
Ingredients: 1 head broccoli - this was 300g - trim off any woody parts, and then use it all!; 2-3 tbsp olive oil; 3-4 garlic cloves, peeled and crushed; Generous pinch of chilli flakes or a fresh red chilli, finely chopped; Juice of 1/2 lemon - you could grate the zest on top to serve; Salt and pepper

Alessandra @alessa

A take on twice-cooked/ ripassati broccoli. Basically a broccoli mash.
Lovely with pasta/ rice/ potatoes/ on toast/ with fish/ as a side ... 🥦

Alessandra @alessa

A take on twice-cooked/ ripassati broccoli. Basically a broccoli mash.
Lovely with pasta/ rice/ potatoes/ on toast/ with fish/ as a side ... 🥦

Saved

Ingredients

1 headbroccoli - this was 300g - trim off any woody parts, and then use it all!
2-3 tbspolive oil
3-4garlic cloves, peeled and crushed
Generous pinch of chilli flakes or a fresh red chilli, finely chopped
Juice of 1/2 lemon - you could grate the zest on top to serve
Salt and pepper

Saved

Steps

1

Bring a large pan of water to the boil.
2

Chop the broccoli into pieces. IYou can use all of it - florets, stalk, leaves....
3

Add the broccoli to the water and cook until a knife easily goes in - at least 7 mins maybe longer.
4

Heat the oil in a large shallow pan on medium- low heat. Add the garlic and chilli - be careful not to burn.
5

Lift the broccoli out of its pan and add to the garlic. It’s ok for some water to be added too. In fact it’s a good thing.
6

Stir the broccoli so it’s coated in oil. Then let it cook, stirring quite often. The broccoli breaks up and becomes almost creamy.
7

Squeeze the lemon juice in. Season and serve. Enjoy 😋