Emeral salad

Serves 4

1 lb. Broccolini

1 lb. Broccoli

1 Lemon, zest and juice

1 Large Leek

3 tbsp. Olive Oil

2 tsp. Black Pepper

3 Cloves Garlic

6 oz. (about 3 cups) Fresh Spinach, roughly chopped

¾ cup Flat Leaf Parsley, chopped

¾ cup Sliced Almonds, toasted

½ cup Feta Cheese

1. Preheat oven to 475°F.

2. Cut the broccoli and broccolini into roughly two inch chunks. Using the white and light green parts of the leek, slice lengthwise and rinse out the dirt. Slice thin. Toss the veggies with the olive oil, pepper and lemon zest.

3. Slice the garlic cloves as thin as possible, no mincing. Add the broccoli mix to a large roasting pan. You don’t want to cram them in a dish as they will end up steaming in their own moisture. Give them space. Sprinkle the garlic slices on top so they feel the direct heat in the oven.

4. At this point, you may cover and wait until you are ready to eat. Or place the pan on the top rack of the oven for 12 minutes.

5. Pull out the baking pan and toss in spinach, almonds, parsley and lemon juice. Toss in the pan so the heat wilts the spinach.

6. Place salad in a serving dish and top with feta

ENJOY! Recipe Courtesy of Sprouted Kitchen as shared by MN Grown website