Fried Broccoli and Kale with Toasted Garlic

Yes! Ottolenghi Simple is a great cookbook!
I suspect if I read The Guardian, I would know these recipes too, but I do love looking at the cookbook itself, the pictures are beautiful and the dishes turn out the way they appear in the photo.  Which practically never happens.

You can blanch the broccoli and kale well ahead of time. Once half-cooked, refreshed and dried, they’re then ready for the final fry before serving. That little bit of prep turns the dish into one that can be on the table in just over five minutes. Serves six, as a side dish.

1 large head broccoli, separated into 3-4cm florets
350g bunch curly kale, tough stems discarded
3 tbsp olive oil
3 garlic cloves, peeled and sliced
½ tsp cumin seeds
2 tsp urfa chilli flakes (or 1 tsp regular chilli flakes)
Salt
10g mint leaves, roughly shredded
1 tbsp lime juice

Bring a large saucepan of salted water to a boil and blanch the broccoli for 90 seconds. Lift out with a slotted spoon, refresh under cold running water and dry well. Drop the kale into the boiling water, blanch for 30 seconds, then drain and refresh. Squeeze out as much water from the kale as you can (I find it easiest to wrap it in a clean tea towel, and squeeze), then set aside.
Heat the oil in a large saute pan on a high flame, then fry the garlic and cumin for about two minutes, stirring a few times, until the garlic turns light golden-brown. Lift out the garlic with a slotted spoon and put on a small plate. Add the kale to the pan (take care, because the moisture in the leaves may cause it to spit to begin with) and fry for three to four minutes, until the leaves start to crisp up.
Add the broccoli, a teaspoon of chilli flakes and a quarter-teaspoon of salt, stir through for a minute, then transfer to a large platter and gently stir through the mint. Drizzle the lime juice over the top and serve with the remaining teaspoon of chilli and the crisp garlic scattered on top.