18 August 2019

Ultimate Charred Garlic Greens

Using the word ultimate isn't a small claim, but it's one that's completely substantiated for this next recipe - crispy charred garlic and lemon broccoli and kale, perfectly seasoned and oh so moreish, topped with sweet and salty caramelised almonds.

These are the type of greens that you just can't stop eating, the recipe gives 4, pretty generously sized portions as a side to a main, but I still stand by it being 4 portions; you'll want seconds and even thirds of these delicious greens.

Green veg are absolutely packed with essential nutrients and if you're not someone who naturally loves your greens, this can be a great way to start enjoying them. Broccoli and kale are packed with protein and fibre and are also super rich in vitamin C - essential for our skin, body tissues and immune system too. They're also loaded with vitamin K - for our blood health and folate too - essential for our cells. The vitamin C helps to boost absorption of the iron from these veggies and almonds  - needed for healthy red blood cells and our energy levels and they also contain a generous hit of calcium - essential for our bone health. 

Green veg are some of the most nutrient-dense veggies so it's so key that we find ways we can enjoy them, for me this is truly the most delicious way; roasted until a little crisp, garlicky and tangy with a hit of sweet and salty crunch from the almonds - you've got to try it!

Click here for printer friendly version

Ultimate Charred Garlic Greens | Serves: 4 | Time: 20 mins

You'll need

  • Chopping board
  • Knife
  • Measuring spoons
  • 2 x large baking trays
  • 2x large mixing bowls
  • Small frying pan 


  • 5 cloves garlic
  • Juice half a lemon
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tsp salt
  • 1 large head broccoli
  • 200g tenderstem broccoli
  • 200g chopped/shredded kale
  • 1/3 cup flaked almonds
  • 1 tsp liquid smoke (or smoked paprika)
  • 1/2 tsp treacle/molasses/brown sugar
  • 1 tsp soy sauce


  1. Pre-heat the oven to 180°C. 
  2. Begin by prepping the veg marinade - crush 5 cloves of garlic into a mixing bowl, squeeze over the juice of half a lemon and stir together. Then add the salt and oil and stir again. Transfer half the marinade into another bowl. 
  3. Prep the broccoli by removing the large florets, then peel the outer of the stem and also chop the stem into strips. Chop the tenderstem broccoli in half. Transfer the broccoli into the mixing bowl with half the marinade and massage in with your hands, ensuring it's evenly coated. Transfer to a baking tray and cook for 5 mins. 
  4. Meanwhile, remove any tough stems from the chopped kale, transfer to the bowl with the remaining marinade and massage into the kale. Then spread it out on a baking tray and once the broccoli has had an initial 5 minutes, put the kale in the oven and leave them both for a further 5-7 mins, until crisp and slightly charred but not burnt. 
  5. Toast the almonds on a medium heat in a dry pan, keep moving them around so they go golden brown, but don't burn. Then remove from the heat and add the liquid smoke, treacle and soy sauce and stir together, the residual heat of the pan will allow the mixture to get sticky and coat the almonds. Then transfer the almonds to a plate and spread out so there are some clusters but they're not all stuck together. 
  6. Serve up the veggies on a platter, layering the kale and broccoli and then sprinkle over the almonds and enjoy!
Cassidy xx