Ingredients
Method
1.Cook broccoli in a large saucepan of boiling water for 2 minutes or until just tender but still crisp. Drain immediately; refresh in iced water. Drain well. Repeat with sprouts, then kale.
2.Remove rind from lemon with a zester, into long thin strips (or grate finely). Squeeze juice from lemon; you will need 2 tablespoons juice.
3.Heat half the oil in a large frying pan over medium heat; cook bread pieces, stirring, for 5 minutes or until golden. Remove from pan.
4.Heat remaining oil in same pan over medium heat; cook prosciutto, stirring, for 2 minutes or until crisp. Remove with a slotted spoon; drain on paper towel. Reduce heat to medium-low; cook onion, stirring, for 10 minutes or until very soft. Add garlic; stir for 2 minutes. Add vegetables, rind and nuts; cook, stirring for 5 minutes until combined.
5.Increase heat to high, add stock and juice; simmer 1 minute or until vegetables are tender. Season to taste. Just before serving, scatter with toasted bread.
Broccoli, brussels sprouts and kale are all crucifers members of the cabbage family, known for its sulphur content, which is dectectable when these vegetables are overcooked. Sulporophane though is a powerful phytochemical that may protect against cancer.
Note