broccoli leaves with chili and garlic  serves 4 Normally we only cook the broccoli florets so you might have some difficulty finding the tender young stems with leaves (see photo) that are best for this recipe. Perhaps there's a very good vegetable market in your area or maybe you're lucky enough to have your own garden. 1 kg (2.2 lbs) broccoli leaves and stems 4 cloves garlic 1 chili pepper, seeded and chopped (dried or fresh)     2 tablespoons sliced almonds 4 tablespoons olive oil salt and pepper • Dry roast the almonds in a small frying pan. • Cut the garlic cloves into thin slices. Chop the chili pepper. • Wash the broccoli and tear or cut larger leaves into smaller pieces. • Heat the oil in a large casserole and sauté the garlic and chili pepper. Add broccoli stems and stir fry for about five minutes. • Add the rest of the leaves and cook, stirring, over moderate heat for about 10 more minutes. Stir in the almonds and serve immediately. back