Lemon Roasted Broccolini on Kale

"Marie? It's me! What was that vegetable you made to go with the short ribs?"

"Was it that time your mother pretended not to like it but every time she went into the kitchen the kale disappeared? Then she used the broccolini to mop up the sauce from the short ribs. She was pretty loud sucking the gravy off the veggies."

"Yes, that's the time." I barely could speak I was laughing so hard.

"Is your dad ever going to tell her he slips wine in their food?"

"I hope not. I'm not ready for World War III yet."

"Right. Well, here's the recipe. The broccolini is a little sweeter than broccoli so roasting it caramelizes and accentuates the sweetness. While the few lemon slices and the lemon garlic olive oil create a really nice tangy contrast. The kale crisps up and also creates a really nice contrast in texture."

"Watchin' the Food Network again, are we?"

"Funny. But as you know for yourself, these roasted veggies are really good. I've used them to go with practically any meat. They disappear every time, especially if your mom's around."

"Absolutely, thanks for the recipe. I'll buy extra kale just for her, without letting her know, of course."

 

 

Lemon Roasted Broccolini on Kale

 

 

One Bunch of Kale, washed, dried and torn into bite-sized pieces.

One Pkg Broccolini

3 Tbsp Olive Oil

1 Clove Garlic, minced

4 or 5 thin Slices of Fresh Lemon

Red Pepper Flakes

Salt and Pepper

a cookie sheet

parchment paper

 

Line the baking sheet with parchment paper.

Preheat the oven to 400 degrees.

Line the bottom of the cookie sheet with the pieces of kale.

Sprinkle with a little salt and pepper and a few red chili flakes.

Place the broccolini on top of the bed of kale.

In a small saucepan or frying pan, warm the olive oil over medium heat.

Add the garlic and lemon and let heat through for a minute or two, careful not to let the garlic brown.

Drizzle the olive oil over the broccolini as evenly as possible, placing lemon slices on top.

Roast 10-15 minutes, watching carefully for browning.

Just as the broccolini begins to brown, remove from oven.

The Broccolini will be tender-crisp and the kale should have turned a dull-ish green and will be crispy too.

Sprinkle with a little salt and pepper and toss together well.

Serve immediately.

It pairs very well with Chianti Braised Short Ribs.

©2013 All Rights Reserved