June 11 2020·
June 11 2020·
1/2 white onion, diced
1 small knob of ginger, julienned
1 jalapeño, charred + de-seeded
1/2 head of garlic, peeled and sliced
1 cup of kale, shredded
1 head of broccoli, peeled
1 lemon (for zest)
1 tablespoon of turmeric
1 cup of coconut milk
2 cup of mushroom broth
for garnish (this can really be whatever you like):
1 tablespoon of crushed peanuts
- Put pan on medium heat, add oil of your choosing; add onion, garlic, ginger, jalapeño + 2 pieces of lemon zest (use a peeler if you have one).
- Add salt and stir continuously until onions become translucent and mixture is aromatic
- Add turmeric, and de-glaze with mushroom broth; bring back to a boil on medium heat
- While that is going on, peel the fibrous stem of the broccoli and chop entire head into larger chunks
- Heat secondary pan on high with oil (something with a high smoking point - canola, avocado, coconut), place large chunks of broccoli crowns flat onto pan. Try not to crowd the pan or move the florets until they caramelize (even a bit of char is nice).
- Place all broccoli, once charred (careful not to cook the broccoli entirely - keep it crunchy!) into a bowl and repeat until all pieces are charred
- Chop the kale, add to the pot with broccoli pieces, and a pinch of baking soda.
- Add coconut milk and let boil for under 2 minutes (the greens should still be bright); put entire contents into a blender and blend on high until smooth
- Adjust seasonings + garnish with crushed peanuts, pickled shallot, chopped herbs + crushed chili flakes.