This is one of my current favourite side dishes. I’ve been a total convert to broccoli in the last few years (in my friend’s words, “it’s a sponge for the flavour!”) and having a big bowl of greens next to any meal imbues you with a smug sense of healthiness that doesn’t let go until it’s time for dessert.
(Feeds 2 as a side)
2 cups broccoli, chopped
2 cups spinach, ripped
1/3 cup pumpkin seeds
1 clove garlic, crushed
a little oil
Throw the pumpkin seeds into a dry frying pan and toast them for 10-15 mins, tossing regularly
In a wok, heat the oil on medium high
Add in the garlic and broccoli
Cook for 5 minutes then add in the soy sauce and spinach
Cook for 2 more minutes
Serve with the pumpkin seeds sprinkled on top
We all know the health benefits of spinach and broccoli, but it’s lesser known that pumpkin seeds contain omega-3s and zinc, as well as iron, copper and protein.
You’ve probably still got a load of pumpkin hanging round for Halloween (if you’re a total hoarder like me) and this is a great way to use the seeds. Halloween: the holiday that keeps on giving!