And no, I’m not talking about beer.
How can a person be on vacation and at the same time be on a health kick? Why is it called a health kick anyway? Because it lasts such a short time or because it’s so much fun? Anyway, I’m on one, partly because I’m ready and partly because I’m influenced by what’s available. On vacation last week – skied like crazy – greens and exercise aplenty sustained a kick that I hope lasts a long while.
I’m in charge of dinner tonight and I saw these crostinis with garlic, anchovy and lemon flavored broccoli in the NY Times. Not exactly green beer and Irish Soda bread, but green enough in so many ways.
And all winter we’ve been going nuts for massaged kale salad. I know, it’s very green. Very. But once you’ve allowed some minced garlic to mellow in lemon juice, added the kale and some olive oil, and massaged it for a couple of minutes it becomes a friendlier animal. Avocado and pumpkin seeds at the end. And it’s just as good the next day which you can’t say for too many salads. Recipes below.
So. Here’s to a health kick that is sustainable, i.e. delicious. Flavors are winter green, cells are happy.
Sautéed Broccoli Crostinis Recipe
Inspired by and adapted from New York Times recipe, 3/9/13.
The New York Times recipe uses Pecorino Romano and fried bread. I used Parmesan because I have it on hand and oven toasted day-old bread instead of frying it. Please refer to the NY Times if you’d like to try their authentic version. Mine tweaks their great idea in a direction that suits me and I invite you to do the same. This is enough for six one slice servings and takes 25 – 30 minutes to cook and assemble.
Ingredients: 6 large slices of french bread/ 3- 4 C broccoli florets/ 1/3 C olive oil – some for brushing on the bread before toasting, some for the sauté, and a little for a final drizzle before serving/ 3 cloves minced garlic plus one whole clove/ 1 t finely chopped anchovy (or more if you like)/ 1/2 lemon and its zest/ 1/3 – 1/2 C finely grated Parmesan or pecorino Romano cheese/ Fresh chives if you have them. NY Times includes 1/2 t chili flakes.
Directions for Broccoli mixture: Briefly parboil broccoli florets for 1 minute in salted water, remove and place immediately in ice water so as to retain bright green color/ When cooled, chop broccoli coarsely and set aside/ In saucepan heat 3 T olive oil, add minced garlic and anchovies/ Stir and sauté for a few seconds, then add parboiled and chopped broccoli, stir together for 2 or 3 minutes on medium heat/ Turn off heat, stir in juice of the half lemon and its zest/ Add salt and pepper to taste, remembering that anchovies are salty.
Top each crostini with 2 or 3 spoonfuls of the broccoli mixture, drizzle with a little olive oil and sprinkle with more Parmesan cheese. If you happen to have chives in the garden, chop them finely and sprinkle on top. This is green, garlicky deliciousness.
Directions for crostinis:
Liberally brush each piece of bread with olive oil and toast in the oven for about 10 minutes at 375 degrees (or until they begin to brown)/ Remove from oven, rub each piece with the whole clove of garlic and sprinkle with 1 t of grated cheese/ Top with broccoli mixture.
The broccoli sauté is wonderful as is, no bread needed, if you’d prefer. Omit anchovies if you must, and include other greens if you’re so inclined, like spinach or kale.
More flavor it green recipes from Mixed Greens: