This sautéed tenderstem recipe is part of a series I developed for Tenderstem – a classically-bred cross between broccoli and Chinese kale. Not unlike asparagus in its cooking and eating properties, you can eat the whole vegetable and it is ready in a few minutes. Information on How to Cook Tenderstem and the other recipes, Savoury Custards with Tenderstem, Cheese & Basil and Roasted Tenderstem with Wild Garlic Pesto are available in separate posts.
This sautéed Tenderstem with lemon butter is a super quick side dish, taking about five minutes from beginning to end. Just a little crushed garlic, softened in some butter or olive oil (a vegan option) and finished with some tart, zingy lemon juice and a few scrapes of zest.
Some toasted almonds for a little textural contrast and to bring out the nuttiness in the lightly browned Tenderstem.
Or if you like things spicy, some red chilli adds heat and a slightly perfume-y flavour (if the chillies are good enough) and looks great!
Sautéed tenderstem with lemon
- 220 g/1 packet tenderstem
- 10 g/1 tablespoons butter or olive oil
- 1/2 clove garlic crushed
- 1/2 lemon juice and zest
- handful of nuts I used almonds, toasted over low heat
- sea salt to taste
- freshly ground black pepper to taste
- Heat a large frying pan to medium-high and add the butter. When it has melted and stopped foaming, stir through the garlic, then add the broccoli. Cover the pan and cook for about 2 minutes, tossing once or twice as it steam-fries. Boil off any extra water in the pan then turn off the heat. Add the lemon zest and squeeze over the juice. Season with salt and plenty of pepper and toss to combine. Serve immediately or reserve for the custards (recipe follows).
This post was sponsored by Tenderstem®, but the recipes are my own creations.