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Broccoli and Green Bean Polka

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“Adding crunchy cashews and fresh almonds to broccoli and beans is a really great way of serving these two simple green vegetables. It makes you want to eat them for ever.”
READY IN:
24mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 1 large head of broccoli, cut into small florets, with stems trimmed on the diagonal
  • 226.79 g French beans, topped but not tailed
  • 29.58 ml olive oil, plus extra for drizzling
  • about 10 unsalted cashews, halved lengthways
  • about 10 fresh almonds, peeled and halved length ways
  • sea salt

Directions

  1. Fill a large bowl half full with cold water and drop in a few handfuls of ice cubes,set aside.
  2. Plunge the broccoli florets into a large pan of salted boiling water, bring the water back to the boil, and simmer for 1 minute.
  3. Drain and refresh in the iced water.
  4. Repeat with the beans, then drain both vegetables and dry them on a cloth.
  5. Put the oil in a wok or large, non-stick frying pan and set over a high heat. When you can just see a haze rising add the cashews and toss until browned.
  6. Add the broccoli and saute for 2 minutes before tossing in the beans. Saute for another 2 minutes.
  7. Remove from the heat and toss in the almonds.
  8. Sprinkle with sea salt, drizzle with olive oil, and serve.

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