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!
- 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
- Heat some oil in a skillet.
- Add the chopped pork.
- Add ginger and garlic paste.
- Season with salt and pepper.
- Fry for about 5 minutes.
- Add brocoli leaves and stir for 3-4 minutes or until leaves are just about wilted.
- Add the brocoli stems and tost.
- Take the skillet out of the heat.
- Distribute equally on 3 serving plates.
- Garnish with grated parmesan cheese and toasted almond flakes.