Garlicky Broccolini with a Creamy Lime Sauce

• 1 cup coconut yogurt 
• 1 large jalapeño, stemmed  (seeds removed for less spicy, omitted altogether if preferred)
• 2 tsp lime zest
• 2 tbsp lime juice
• 1/2 cup cilantro 
• 3 garlic cloves, sliced thin and divided
• 1 cup raw, unsalted cashews, soaked overnight or boiled in water for 15 minutes
• 1 tbsp apple cider vinegar 
• 2 tbsp + 1 tsp salt, divided
• 1 large bunch broccolini (about 1/2 pound)
• 2 tbsp avocado oil 
• 2 anchovies, chopped roughly 
• 2 tsp smoked chili flakes, plus more for topping
• 1 tbsp lemon zest
  

Step 1

Add the coconut yogurt, jalapeño, lime zest, lime juice, cilantro, 1 garlic clove, cashews, apple cider vinegar and 1 tsp of salt to a high-speed blender. Blend until creamy. Taste for salt, and set aside.

Step 2

Remove and discard the bottom third of the broccolini stems. If some stems are thick, but them in half lengthwise.

Step 3

In a large pot, bring 4-6 cups of water and the remaining 2 tbsp of salt to a boil. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender. Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking. Drain in a colander, and set aside.

Step 3

Heat the avocado oil in a sauté pan over low heat. Add the final 2 cloves of sliced garlic, and cook over low heat, stirring occasionally until it begins to turn translucent, 1 to 2 minutes. Add the smoked chili flakes and anchovies and cook for 1 minute. The anchovies will start to break down and melt. Add the broccolini, and stir to heat it through. Ensure it’s coated in the sauce. Turn off heat and add the lemon zest. Toss once more to coat. 

Step 4

Add some coconut sauce to a serving plate. Top with the broccolini and some sauce from the pan, if you wish. Taste for salt, and add more smoked chili flakes or lemon zest for topping, if desired. 

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