Prep: 10 mins Cook: 3 mins
The best way to eat greens: tender and topped with crunchy almonds. This simple side of broccoli makes a great accompaniment to Sunday roast
Nutrition and extra info
- Healthy
- Gluten-free
- Vegetarian
- Vegan
Nutrition: per serving
- kcal94
- fat8g
- saturates1g
- carbs1g
- sugars1g
- fibre2g
- protein3g
- salt0.1g
Ingredients
- 450g purple sprouting broccoli or thin-stemmed broccoli, tough stems removed
Purple sprouting broccoli
pur-pel spr-ow-ting brok-o-leeThis untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…
- 3 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 25g flaked almonds, toasted
Method
Bring a large pan of salted water to the boil. Toss in the broccoli and cook for 2-3 mins until tender, then drain and set aside. Serve at room temperature with the oil drizzled over and the flaked almonds sprinkled on top.
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