Salsa Verde Purple Sprouting Broccoli

5 from 1 vote

Salsa Verde Purple Sprouting Broccoli

Purple sprouting broccoli dressed with zingy salsa verde is a simple side dish that is out of this world delicious. Perfect spring recipe you simply have to try.

Course Light Lunch, Side Dish

Cuisine International, Italian

Keyword purple sprouting broccoli, salsa verde

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 283kcal

Author Jo Allison

Equipment

Ingredients

300 g purple sprouting broccoli cut into equal size pieces, really woody ends cut off, part of the stalk peeled if appears woody also.
2 tablespoon rapeseed/olive oil for frying
20 g pine nuts lightly toasted

Salsa Verde

5 tablespoon Extra Virgin Olive Oil
1 tablespoon apple cider vinegar or lemon juice
1 tablespoon wholegrain mustard or Dijon
1 tablespoon (heaped) capers drained
1 small garlic clove peeled
20 g fresh dill or any other herb of choice
salt and pepper to taste

Instructions

Start by preparing and cooking purple sprouting broccoli.
In a large pan with a lid heat up couple tablespoons of olive oil and once hot add prepared PSB.
Stir fry for couple of minutes giving them a shake or a stir until they start getting a bit of colour on them.
You can serve them as such or if you'd like them slightly more tender, pour in a splash or two of water, stir and cover the pan with the lid.
Steam PSB for 2-3 minutes until softened (timing will depend on the size).
Take off the lid to allow any remaining water to evaporate and set aside for a minute or two as you prepare your green sauce.
300 g purple sprouting broccoli, 2 tablespoon rapeseed/olive oil
Put all salsa verde ingredients in a food processor and blend until smooth.
Taste and season with salt and pepper as required.
5 tablespoon Extra Virgin Olive Oil, 1 tablespoon apple cider vinegar, 1 tablespoon wholegrain mustard, 1 tablespoon (heaped) capers, 1 small garlic clove, 20 g fresh dill, salt and pepper
Toast pine nuts in a small, dry frying pan on a low heat until they start turning light brown and releasing gentle fragrance.
Watch them at all times as they burn easily.
20 g pine nuts
To assemble, simply arrange PSB on a serving plate and drizzle over generous amount of salsa verde.
Finish by sprinkling over some toasted pine nuts.
Serve and enjoy!

Notes

Nutritional information is approximate, per serving (based on 4 servings) and it should be treated as a rough guideline only.
This recipe yields more salsa verde than you will need for the amount of PSB. Store it in the fridge and enjoy with other things as well.
Salsa verde PSB is best enjoyed freshly made but leftovers can be stored in the fridge for up to 2 days.
Salsa verde on its own can be stored in the fridge for up to 5 days or frozen for up to 3 months.

TIPS:

Make double the amount of the sauce. Salsa verde goes with so many dishes and vegetables, you will want to put it on everything.
Use best quality ingredients you can afford for the sauce it does make a difference.
You could make salsa verde by hand instead of food processor for more rustic finish. Simply chop your herbs, garlic and capers with a knife as coarse or as finely as you want, add olive oil, vinegar and mustard and give it all a good mix. Season to taste.

Nutrition