It’s dark out and the rain is pummeling the metal roof and splashing onto the window panes. Here, in the Pacific Northwest, we like to complain about all the clouds and incessant rain, but how can we complain when so many places suffer years and years of drought? How can we complain, when all this rain is what feeds us? Without it, seeds would shrivel up, leaves would show their veins and the fields would lie fallow and barren.
As spring rolls around and patches of sun leave us longing for sunny, summer days, we curse the spring showers. But let’s also remember to be grateful for the rain. Be grateful for the pitter patter, the quenching sparkle on the skin, the smell of mud, the feel of wet grass tickling the toes, the misty mornings that hold us and ease us into the day, and the food on our tables, that wouldn’t be there without the rain.
This sprouting purple broccoli from the farmer’s market was just begging to be photographed. Every time I look at its slender stalks, serrated leaves and tiny purple buds, I am reminded of the earth’s beauty and bounty and our responsibility to preserve and protect the resources at our disposal.
I cooked this gorgeous broccoli up with toasted sesame oil, some soy sauce and a little coconut sugar for sweetness. The crunchy, toasted almonds are the perfect thing to round it out. Enjoy!
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Broccoli with Soy Sauce and Toasted Almonds
Serves 2 (as a side dish)
1 tablespoon olive oil
1 tablespoon toasted sesame oil
5 ounces (approximately 1 small bunch) sprouting broccoli or broccoli raab
1 1/2 tablespoons soy sauce
1 1/2 teaspoons coconut sugar
toasted slivered almonds
Heat the olive oil and toasted sesame oil in a skillet over medium heat. Add the broccoli and sauté for a few minutes until bright green. Add a splash of water and continue cooking until the water has evaporated and the broccoli is tender. Add the soy sauce and coconut sugar and cook for another minute, until the sugar has dissolved. Serve with the toasted almonds sprinkled on top.
6 thoughts on “Purple Sprouting Broccoli with Soy Sauce and Toasted Almonds”
Die Rezepte gefallen mir sehr gut , und es ist auch noch besonders schön fotografiert
I love your positive outlook on the showers Sasha! You are a ray of sunshine in the gloom, and I agree – celebrate the rain wholeheartedly for feeding the earth. And lets also celebrate this gorgeous rendition of broccoli you’ve created here <3 lots of appreciation for you girl.
All the hugs Jessie!
So humble yet so elegant! Lovely, Sasha! I have always loved te rain. Belgium hs lots of rain and people do complain about it, but I am so happy to come home on a rainy day and to get warmed with a delicious soup or some hot chocolate!
Mmmmm. I bought some at the market, too! I haven’t cooked mine up yet, but I bought some last week and did something very similar to this with it, minus the sugar and the almonds. My mom used to serve broccoli with almonds and I loved it! Don’t know why I haven’t done it. Thanks for the suggestion!