Kai-lan is an Asian relative of broccoli. Rhona Kamar uses the leaves from the farm’s broccoli plants, which are usually discarded. They can be used just like collards or kale, which can be substituted in this recipe. I found preserved lemons at Lotsa Pasta, 3717 Lexington Road.
· 16-ounce package rice noodles
· 1 pound fresh broccoli leaves, rinsed
· 2 tablespoons shallots, peeled and finely minced
· 6 cloves garlic, peeled and minced
· 2 tablespoons olive oil
· 8 tablespoons — 1/4-pound stick — butter
· 2 tablespoons preserved lemon rind, finely diced
· Juice of 1 lemon
· 3 tablespoons Italian parsley or cilantro, finely chopped
· 1 teaspoon salt
· 3 tablespoons Sriracha hot sauce
· 2 8-ounce cans crabmeat
Prepare rice noodles according to package directions.
Fill a small stock pan ¾ full of water and bring to a boil. Prepare an ice bath on the side. Roughly chop broccoli leaves and boil 2 minutes. Transfer leaves to ice bath to stop cooking.
In a medium saute pan, saute shallots and garlic in olive oil over medium heat for 2 minutes. Add butter and melt. Stir in preserved lemon, lemon juice, parsley and salt. Add Sriracha to taste.
Transfer ½ cup butter sauce into separate saute pan. Stir in crabmeat and heat until warm.
Add noodles and broccoli leaves to the remaining butter sauce and toss to coat. Plate noodle mixture and top with crab and remaining sauce. Garnish with freshly ground pepper. Serves 4.
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