About This Recipe
A vibrant vegetable dish where the crunchiness of broccoli and the tenderness of kale, subtly enhanced by a touch of soy sauce, envelop a burrata with a creamy center.
Ingredients
At Oliviers&Co
Extraverte Olive Oil
La Classique olive oil
2 tbsp black garlic soy sauce
Italian spice mix
At the market
2 bunches of kale
1 head of broccoli
2 burrata cheeses
Directions
Prepare the broccoli: separate the florets and blanch them for 5 minutes in a pot of boiling salted water.
Drain thoroughly and set aside. Prepare the kale: remove the tough stems, wash the leaves, and cut them into pieces.
Heat 1 tablespoon of olive oil in a frying pan, then sauté the kale for 6 to 7 minutes until tender.
Add 1 tablespoon of soy sauce and mix well.
Sauté the broccoli florets for 5 minutes over medium heat in another frying pan.
Add 1 tablespoon of soy sauce at the end of cooking.
Place a burrata in the center of each soup plate.
Top with the warm kale and sautéed broccoli.
Drizzle with a dash of extra virgin olive oil and sprinkle with zaatar or Italian spice mix, according to your taste.