A healthy side dish.
1-1/4 lb. purple sprouting broccoli, divided into florets
1 sprig parsley, chopped
1 clove garlic, chopped
1 mild red chili, seeded and chopped
Scant 1/2 cup low-fat plain yogurt
Pinch dry mustard
Step 1: Parboil the broccoli in salted, boiling water for a few minutes until just tender, then drain well and place in a large salad bowl.
Step 2: Combine the parsley, garlic, chili and yogurt in a bowl, stir in the mustard, and season with salt to taste. Pour the sauce over the broccoli and serve warm.
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Reprinted with permission from Phaidon's Vegetables From an Italian Garden, $45 (2011 Phaidon).