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This dish can be sauteed, stir-fried, or cooked in butter.
Photo by Jenny Zarines
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“Eat Right,” by Nick Barnard offers 130 delicious and wholesome recipes that embrace the use of good fats from pastured animals and raw dairy, alongside local and seasonal produce.
Cover courtesy Kyle Books
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Nick Barnard co-founded London-based Rude Health with his wife in 2005. Rude Health produces supremely nourishing oatmeal, granola, muesli, and snacks as well as grain and nut milks. The company has won numerous awards for taste and ethical standards.
Photo by Jenny Zarines
Ingredients
- As much extra virgin olive oil, lard, ghee, or coconut oil as you like
- 3 to 4 large handfuls of short-stemmed, very young and fresh sprouting broccoli
- 1-1/4 cups sprouted organic peas
- A bunch of flat-leaf parsley, coarsely chopped
- Sea salt flakes and freshly ground black pepper
Directions
- Melt/heat your favorite fat in a wok or frying pan over medium heat. I prefer a slightly caramelized ghee as this adds a subtle nutty flavor.
- Throw in your sprouting broccoli and sauté quickly, tossing and turning; after a few minutes add the peas. Continue to toss and turn lightly for a minute or two. Pour over any remaining fat and mix the parsley into the salad.
- Season as you see fit. Serve warm or at room temperature.
