Purple Sprouting Broccoli and Spring Greens with Garlic, Chilli and Lemon

Charred tips, juicy stems, a hum of garlic and chilli, and lemon to wake it all up. One pan, ten minutes.

Purple sprouting broccoli. Peak season: late winter to spring. Purple sprouting is one of the first good greens of the year, sweet and tender after the cold. You can buy broccoli any week of the year. This comes once. Cook it hot and fast so the stems stay juicy and the tips catch.

Serves 2 · Prep 5 min · Cook 10 min

You'll need

• 250g purple sprouting broccoli, thick stems halved lengthways
• 200g spring greens, tough stalks removed, leaves shredded
• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 red chilli, sliced, or a pinch of chilli flakes
• 1 lemon
• salt and black pepper

Method

1. Heat the olive oil in a large frying pan or wok over a high heat.
2. Add the purple sprouting broccoli with a pinch of salt and leave it for 2 minutes, until the undersides char. Toss and cook for 2 minutes more.
3. Add 2 tablespoons of water and cover for 1 minute so the stems steam through. They are ready when a knife slips into the thickest stem.
4. Uncover, add the garlic and chilli and stir for 30 seconds, until the garlic smells sweet. Add the spring greens and toss for 2 to 3 minutes, until just wilted and bright.
5. Squeeze over half the lemon, season and taste. Add more lemon if it needs lifting.

Serve with: lamb chops, a piece of salmon, or pasta with plenty of Parmesan.

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