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Warm Teriyaki Salad -Pork,Brocolli leaves & toasted Almonds

Teriyaki Pork and Brocoli leaves salad 2140 kb
Did you know you can eat broccoli leaves? Thomas googled it before believing broccoli leaves were good to eat. Is it just Thomas or do Irish people really not know how much good food they throw away or don’t know about? I bet his father’s generation know better.
In Mauritius we eat leaves like horses. Horses? Do they even eat leaves? Now I don’t know what I’m talking about.
I love the colour of spring, I see green everywhere. Spring brings so much change but the change that excites me is the sight of new food springing from the ground. I love to dress my food with the colours of spring I find outside and to hear the crunch of newly sprouted green leaves.It’s been raining heavily for the past few days. When it stopped I went to have a look in my green house and was so happy to see all the new tiny little growing things around me. Life. Each time I go into my green house I like to come out with something that I’ve cut or picked. This time I found some purple stem broccoli and a few of the green stem broccoli ready to cut. I knew it wouldn’t be enough to feed the family so I picked a few of the tender broccoli leaves as well to make a warm salad. I added some teriyaki pork with grated Parmesan and some toasted almond flakes.This really is a spring coloured plate of food that you know will make you feel good even just by looking at it. The moral of the story? Stop throwing away your broccoli leaves!
Warm Teriyaki Salad -Pork,Brocolli leaves & toasted Almonds
Recipe Type: Lunch, Side, Dinner
Cuisine: Universal
Author: Mira
Serves: 3
  • 2 tbsp of olive oil
  • 4 Pork chops diced (450g)
  • 1tbsp ginger and garlic paste
  • salt and pepper to taste
  • a handful of tender broccoli leaves roughly chopped
  • a handful of baby stem broccoli ( I used the purple and green from my garden)
  • 1/2 a cup of almond flakes toasted
  • 100g parmesan cheese grated
  1. Heat some oil in a skillet.
  2. Add the chopped pork.
  3. Add ginger and garlic paste.
  4. Season with salt and pepper.
  5. Fry for about 5 minutes.
  6. Add brocoli leaves and stir for 3-4 minutes or until leaves are just about wilted.
  7. Add the brocoli stems and tost.
  8. Take the skillet out of the heat.
  9. Distribute equally on 3 serving plates.
  10. Garnish with grated parmesan cheese and toasted almond flakes.


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