I’m still asleep
but you know I will wake
if you need
– from ‘Wangal Morning’, Evelyn Araluen
It’s been a wet spring here in Narrm/Melbourne. The sound of the rain on our deck woke me up from a deep sleep sometime in the early hours of the morning. I’d been dreaming of oceans and bridges and artworks and I lay awake for ages in the still-dark, listening to my kids breathing in the other room and the wind rattling our doorframe.
One evening about a month ago I was writing and reading and browsing around the news and as I was washing the dishes late that night I found myself crying with a mixture of frustration and anger at how goddamn shit the world and so many people are. I’d been reading about and researching the intersection of solidarity and empathy a fair bit this year, and the complete lack of such on display in both local and global politics at the moment just fucking got me despairing.
I still feel that underlying layer of anger (completely aware that my privilege allows me to put it to one side when need be), but in the way that we complex humans can hold multiple truths simultaneously, I’ve also been feeling … warmed, of late. Watching the launch of an Indigenous-led edition of un Magazine the other night, so many artists together singing karaoke in Blak Dot Gallery, was completely affirming of good things in the world.
And despite the fact that it’s been over a decade since I graduated, as soon as the weather starts warming up and the new year appears on the horizon, I can’t shake the feeling of summer holidays. I’m actually completely busy with all kinds of work at the moment – and will be busy right up to and careening through the holidays – but the barefoot weather makes everything feel … lighter, somehow.
And in that spirit, this meal is all kinds of lightness, of simplicity, of good fare and everyday ingredients coming together to nourish.
This recipe is so simple it’s barely a recipe. It’s a quick side dish for a carb-based dinner but if I’m in the mood for greens I’ll have a double serve of this for lunch, on its own, and be completely satisfied. I’ve also thrown green beans and tuscan kale into the mix and both work beautifully.
1 bunch broccolini
Zest of 1/2 lemon
Toasted almond flakes (approx. 1 tbsp)
Pinch dried chilli flakes (optional)
Extra virgin olive oil
Wash and dry the broccolini and halve any larger pieces lengthways.
Heat a generous splash of the olive oil in a pan over a high heat. Throw in the broccolini, tossing regularly for about 5 – 6 minutes, until the broccolini is just barely cooked and beginning to char along the edges.
Transfer to a shallow bowl and toss with the lemon zest, almond flakes, chilli flakes (if using) and a generous pinch of sea salt. Eat immediately.