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.
serves 3
INgredients
1 head broccoli, including stalk and flowers
6 spinach leaves
1 clementine
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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