Roasted, blanched, steamed or stir fried, Bellaverde has all the versatility of broccoli but with a more elegant appearance. Of course, regular broccoli will work just as well in the recipes below.

Roasted with Lemon and Parmesan

Toss Bellaverde with a little extra virgin olive oil, lemon juice and zest and a generous pinch of salt.  Spread on an oven tray and bake at 200°C for 15–20 minutes or until the broccoli is charred. Grate over fresh Parmesan cheese and serve.

Garlic and Roast Almonds

Blanch the Bellaverde in a large pot of salted boiling water then submerge in a bowl of iced water.  This can be done ahead of time and will ensure the broccoli is a vibrant green when served. To cook, melt a generous knob of butter with a couple of garlic cloves (finely chopped) in a wok or large pan.  Add the blanched Bellaverde and toss in the butter until the Bellaverde has heated through. Serve with sliced and toasted almonds.

Ginger and Hoisin

Heat a little oil in a wok, add finely chopped ginger and cook for 30 seconds. Add the Bellaverde and cook for a further few minutes before adding a couple of tablespoons of soy and hoisin sauce.  Continue to cook, tossing and coating the Bellaverde in the sauce for 2–3 minutes until cooked and well coated in the sauce.

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