GARLIC SAGE BUTTER ROASTED BROCCOLI (SALAD)

Honestly, the super simple sage butter roasted broccoli is absolutely incredible on its own (no kale or “salad” necessary). To make that you can stop after step 3 and you will NOT be disappointed. However, if you want to make a bigger meal from the broccoli and also find an easy use for your kale, make the full salad recipe. 

Serves 2-4
Takes 30 minutes

Ingredients:

1-2 heads broccoli, cut into florets

3 tablespoons butter, melted

4 garlic scapes, minced, divided

10 sage leaves, minced, divided

1 teaspoon kosher salt, divided

8 twists freshly ground black pepper, divided

1/4 cup pepitas

1 tablespoon maple syrup

2 tablespoons olive oil

1 tablespoon champagne vinegar

1 bunch kale


Directions:

  1. Preheat oven to 400 degrees.

  2. In a small bowl, combine butter, 3 minced garlic scapes, half of the sage, 1/2 teaspoon salt, and 5 twist black pepper. Whisk until smooth. 

  3. Place the broccoli on a baking sheet and pour garlic sage butter over it. Toss gently so it's well-coated. Roast until the broccoli has a little bit of a crisp to the edges, turning at least once throughout the cooking process, about 25 minutes. 

  4. Toss the pepitas in the oven when there’s about 10 minutes left. Cook until toasted and slightly puffed. Drizzle with syrup immediately from the oven. Set to the side.

  5. Prepare dressing for kale by combining olive oil and vinegar with remaining garlic scape, sage leaves, 1/2 teaspoon salt, and 3 twists black pepper. Whisk until smooth. Pour over kale and massage into the leaves until wilted by at least half. Top with roasted broccoli (be sure to scrap every beautiful crispy bit into that bowl) and pepitas. 

Broccoli, Kale/CollardsBethanee WrightComment