shaved broccoli with toasted walnuts and garlic
Salad / Appetizer
I’m obsessed with this food trend where vegetables have a brand new look and feel. They’re being shaved, grated, riced, spiralized into a variety of shapes. I love feeling like I’m eating a starchy side with my protein, but knowing that I’m actually eating a veggie! So when I discovered shaved broccoli I was all over it! Can you say… perfection??? It's got the feel and texture of a grain, but the calories and nutrients of broccoli! There must be hundreds of ways to cook this, but I came up with this simple recipe by using the “go-to” ingredients I already had in the house. This is so easy and exploding with taste that you’ll want to make it again the next day! It only takes about 20 minutes if you can find a package of the shaved broccoli. If you can’t, shred it yourself in a food processor.
1 tablespoon extra virgin olive oil
1 cup organic whole walnuts
8-10 garlic cloves, peeled
2 tablespoons coconut oil
2 garlic cloves, chopped
½ large leek, chopped
2 cups mushroom, chopped coarse
1 teaspoon salt
16 ounce bag of shaved broccoli or one medium broccoli, shredded
Preheat oven to 350.
In a small baking dish place olive oil, walnuts and peeled garlic. Use a brush to fully coat the walnuts and garlic and add salt to taste. Place in the oven for around 20 minutes or until the walnuts and garlic are golden in color.
Meanwhile, heat the coconut oil in a large skillet over medium low heat. Add the leek and chopped garlic and saute until fragrant, about 5 minutes. Add the mushrooms and continue stirring for 5 minutes. With a large spoon, remove any excess liquid. Add the shaved broccoli and stir quickly to cook until it’s soft but not too mushy in texture, about 5 minutes. Add salt to taste.
Serve in a bowl. Remove the walnut and garlic from the oven, let it cool for a moment and scatter over the broccoli. Serve immediately.