Christmas broccoli, also known as “black soup”, is a little-known vegetable but is certainly not missing from Campanian tables on Christmas Eve. It is usually served as a side dish to salted cod salad, another must-have on Southern Christmas tables. My Salerno origins require this side dish to be absolutely present, and I must say that it is also particularly appreciated. Obviously, the simplicity of execution is then exalted at the table. That slightly bitter taste it has and the acidity given by the lemon perfectly matches the saltiness of the salted cod.
- Difficulty: Very Easy
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs Christmas broccoli (or black soup)
- 5 tbsps extra virgin olive oil
- to taste fine salt
- to taste black pepper
- lemon
Steps
Prepare a large pot with plenty of water and bring it to a boil. Clean the broccoli by removing the tougher leaves and place them in boiling water, cooking them for 20 minutes.
After this time, just drain them to remove excess water and immediately transfer them to a bowl with cold water and ice to keep the color vibrant and prevent nutrient loss.
In a bowl, make a citronette with lemon juice, salt, black pepper, and extra virgin olive oil, and pour it over the broccoli. They can also be prepared a few hours in advance so they become well flavored. They can then be served as a side dish even with a pork steak.
