When my children were younger we used to debate which part of the broccoli was more delicious: stalk or flower. Extolling the virtues of each, we would consider texture, taste and color. The denser part of the plant – the stalk – has the lighter hue, we noted. Here, it contrasts sharply with the dark, deeply veined spinach leaf, an illustration of nature’s endless variety.
1 head broccoli, including stalk and flowers
6 spinach leaves
pinch sea salt
Process Separate the stalk of the broccoli from the flowers.
Wash the spinach leaves
and broccoli stalk well, immersing them in water. Drain the spinach in a colander and allow it to dry. Use a paring knife to peel away the tough outer layer of skin on the broccoli.
Slice the stalk horizontally into discs that are about a quarter-inch thick.
Bring a medium-sized pot of water to a boil. Add a pinch of sea salt and then add the broccoli discs. When they float to the top they are ready (this should take about 2 minutes). Remove with a wire mesh skimmer or a slotted spoon and allow to cool in a wire mesh basket.
Peel and halve the Clementine. Section one half and juice the other (if desired). Arrange the spinach and broccoli discs on each plate. Top with a Clementine section and, if desired, the clementine juice.
©Nancy Wolfson-Moche 2013
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