FARM COMBO 3 FOR €9 : Broccoli 1 pc, Kale Green 250g and Spinach 250g
Organic Broccoli, Kale Green and Delicious Spinach from our Farm.* Wash before use.
Everyone loves broccoli and it's no wonder. This vibrant and delicious green vegetable (which is actually a bunch of flower buds), is high in many nutrients including fibre, vitamins C and K, iron, calcium and potassium. Give the broccoli a good rinse then carefully trim off a mere cm or less from the base of the stem. The stalk is tender and full of goodness so please don't waste it! Cut the florets away from the stalk and break them into pieces, then thinly slice the stem into delicious slivers. These can be cooked alongside whatever you are using the florets for or cooked separately in another dish like a stir fry or a soup. They are even delicious raw dunked into hummus or a salsa verde.
- Broccoli can be steamed, roasted, fried or even eaten raw. It goes well in countless dishes or as a side to any savoury meal.
- Add broccoli to your cauliflower cheese. Add cooked pasta too to make a macaroni/cauli/broccoli cheese hybrid.
- Broccoli with small pasta shapes like orecchiette is a classic simple pasta dish. Cook the pasta in salted water. Remove the pasta into a bowl but reserve the pasta water. Cook the chopped broccoli in the pasta water until very soft. In a large separate pan, sauté lots of crushed garlic in a generous amount of olive oil/butter then add the cooked broccoli and crush it into the pan with the back of a wooden spoon to lightly break it up, almost into a sauce. Add the zest and juice of a lemon, the drained pasta and a ladle or two (or more) of the pasta water - stir well to coat the pasta in the sauce and reheat it. Taste and season if needed and serve with chilli flakes, extra virgin olive oil and toasted seeds/pine nuts.
- Broccoli is brilliant lightly steamed then added to frittatas, pies, quiches etc. It's also great in salads and buddha bowls.
- Broccoli and chilli go really well! Pan fry sliced broccoli until tender then add cashew nuts and sweet chilli sauce. Serve with rice or noodles.
Kale is a dark leafy green and is one of our favourite crops. Like all kale, curry kale is extremely healthy, high in dietary fibre, vitamins, minerals and brain-boosting phytonutrients. The leaves are tender and delicious and don't take long to cook. You can even massage them with seasoning and a little good oil and eat them raw. The stems are thick and a bit tougher that the leaves but please don't waste them. Simply separate the leaves from the stems, the stems can then be thinly sliced and added to the pan to cook before you add the leaves, all they need is a little longer time on the heat. There are countless ways to cook kale but here are a few of our favourites.
- Green smoothies. Blend a large handful of rinsed kale with a banana, 4 ice cubes, a tbsp of tahini, a couple of pitted dates and enough milk of your choice to bring it together. We love almond milk in this recipe.
- Sautéing or steam-frying kale is our favourite way to cook it. Heat up a little olive oil in a large pan/wok. Add the thinly sliced kale stems and some slices of garlic. Stir fry for a couple of minutes until they start to soften. Then add the chopped leaves, a sprinkle of salt and pepper and a small splash of water. Steam fry to wilt the leaves for another minute or two then serve as a side, stir through mashed potato or cooked pasta, cool and add to salads...
- Ribollita is a Tuscan white bean soup/stew and it is absolutely delicious. There are many variations but the main humble ingredients are base veg (a sofrito of onion, carrot and celery sautéed in olive oil) then kale, cannellini beans, and sometimes tomatoes are simmered together with stock and Italian herbs and seasoning. The soup is often thicken with stale bread.
Lovely Fresh Organic Spinach from our Farm.
* Wash before use.