Rich in vitamins, easy to prepare and a family favorite!
2 bunches kale (about 1½ pounds), preferably lacinato
1 cup water, divided
2 large heads broccoli, trimmed and cut into florets (about 12 cups)
2 tablespoons extra-virgin olive oil, divided
4 tablespoons unsalted butter
5 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper, plus more for garnish
¾ teaspoon fine sea salt
Maldon sea salt (optional)
Remove tough stems and ribs from kale; coarsely chop the greens. Cook the kale in ½ cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes. Transfer to a colander. Cook broccoli the same way with the remaining ½ cup water. Transfer the kale to a large bowl; drain the broccoli in the colander. Wipe the pan dry.
Heat 1 tablespoon oil in the pan over medium-high heat. Add the kale and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl. Heat the remaining 1 tablespoon oil in the pan. Add the broccoli and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl.
Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted. Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes. Drizzle the butter over the vegetables and sprinkle with ¾ teaspoon salt; gently toss to combine. Serve topped with a sprinkling of Maldon sea salt and crushed red pepper, if desired.
Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Finish with Steps 2-3 just before serving.
8 cups fresh broccoli florets (from 2 large heads)
3 tablespoons olive oil
1½ ounces Parmesan cheese, grated (about ⅓ cup)
2 tablespoons balsamic vinegar
¼ teaspoon flaky sea salt, such as Maldon
Place a rimmed baking sheet on the middle oven rack; preheat oven to 425°F. Leave the pan in the oven for 5 minutes after the oven has finished preheating.
Meanwhile, combine broccoli and oil in large bowl; toss to coat. Spread the broccoli in an even layer on the hot baking sheet. Roast until starting to brown, about 17 minutes. Remove from oven and sprinkle with Parmesan. Continue roasting until the broccoli is tender and the cheese has melted, 3