Sautéed tenderstem broccoli with almonds

Serves: 4
Difficulty: Easy

This recipe makes a lovely tasty vegetable side dish, or you can serve it as a vegan main course with fluffy rice or a pasta of your choice. The recipe, courtesy of C’zon, calls for bimi, which is a cross between Chinese kale and broccoli, but if you can’t find any in your local supermarket, don’t worry − tenderstem broccoli will work just as well.

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Ingredients

• 2 x 250g trays of bimi C’zon (a cross between Chinese kale and broccoli – you can substitute tenderstem broccoli)
• 1 tbsp sesame seeds
• 1 tsp coriander seeds
• 100 g flaked almonds
• 3 tbsp olive oil
• 3 tbsp white wine vinegar or balsamic vinegar 1 garlic clove, crushed

Directions

1Steam the bimi/tenderstem broccoli for 10 minutes.

2Toast the sesame seeds for a few minutes in a hot frying pan until gently browned. Set aside.

3In a large frying pan, add the olive oil, crushed garlic, flaked almonds and coriander seeds. Fry for a few minutes over medium heat. Add the bimi/broccoli and sauté for a few minutes. Add the vinegar and cook for 2 minutes and then cover and cook for a further 6 minutes.

4Remove the cover, season with salt and finish cooking uncovered to reduce the sauce.

5Sprinkle with the toasted sesame seeds and serve.