- 4 to 5 pounds broccoli
- 1 to 1 1/2 bunches of kale (I like Tuscan Kale)
- olive oil
- 1 1/4 tsp of kosher salt
- 1/2 tsp ground black pepper
- 2 tsp grated lemon zest
- 2 Tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- 3 tablespoons pinenuts, toasted
- 1/3 c. freshly grated parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12ish) optional
Preheat the oven to 425 F
Cut the broccoli florets from the thick stalks, leaving and inch or two of stalk attached to the florets, discard the rest. CUt the larger pieces through the base of th ehead with a small knife pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a large sheet pan lined with foil or silicone baking sheet. Drizzle liberally with olive oil. Season with salt and pepper. Toss to coat.
Cut the kale leaves from the thick spine and discard the spine. Slice up the kale into large chunks and put them on a separate sheet pan. Drizzle with olive oil, season with salt and pepper and toss to coat.
Roast the broccoli and kale for about 20-25 mins, until broccoli is crisp-tender and the tips are starting to brown, and the kale is starting to brow and somewhat crispy.
While the veg is roasting, in a small bowl mix 1 1/2 tablespoons of olive oil, the lemon zest, lemon juice, garlic, pine nuts and parmesan.
Remove the broccoli and kale from the oven and immediately toss with the mixture and add top with basil . Serve hot.