340g broccoli
450g kale or spring greens
olive oil
2 tsp lemon juice

For the citrus gremolata:

1 tbsp chopped fresh flat parsley
2 cloves of garlic, crushed
2 shallots, finely chopped
grated zest of 2 lemons
grated zest of 2 oranges
sea salt and freshly ground black pepper

First make the citrus gremolata: mix all the ingredients together and season with half tsp salt and plenty of black pepper.

Trim the thick stalks from the broccoli, leaving long thin stalks with the florets at the top. Remove any thick stalks and outer leaves from the kale or greens and cut the leaves into thick slices.

Bring a saucepan of boiling water to the boil and cook the vegetables for about 2 minutes until al dente. Drain and place in a warm bowl. drizzle over some oil and the lemon juice. Toss with the citrus gremolata.