I tend to not be very adventurous when it comes to vegetables – I like them, but I tend to eat the same ones over and over again. So I have been challenging myself to try something new each time I go to my local farmer’s market. One week it was pea shoots, another week burdock root(!), then last week some purple sprouting broccoli caught my eye.
Purple Sprouting Broccoli grows over winter and is ready to harvest in spring. It has a short season, being at its best from about February to April. It has a similar taste to regular broccoli, but slightly sweeter and milder. Purple sprouting broccoli can grow to be the size of regular broccoli, but the tender, young shoots make the tastiest eating. It makes a tasty and healthy side dish for any type of meat dish, and would also be great in stir fries.
My only disappointment was that it looses its pretty greeny-purple color when cooked!
Sauteed Purple Sprouting Broccoli
1 bunch purple sprouting broccoli
1 clove garlic, minced (optional)
1. Rinse and trim off the tougher ends of the stalks (don’t worry about trimming the leaves, they are good to eat).
2. Heat oil in a pan. Add the garlic and saute for a minute or two.
3. Add the broccoli and mix it in with the butter and garlic.
4. Sprinkle over some sea salt and a little pepper.
5. Add a little water to the pan (enough to create a bit of steam) and partially cover.
6. Allow the broccoli to saute/steam, stirring periodically, until just tender – about 5 minutes.
7. Serve with garlic herb butter on top!
Linking to: Fat Tuesday, Traditional Tuesdays, Hearth and Soul Hop, Real Food Wednesdays, Healthy 2day Wednesdays, Whole Food Wednesday, Allergy Free Wednesdays, Simple Lives Thursday, Pennywise Platter Thursdays