» Jump to recipes using Broccoli Leaves as an ingredient
Broccoli leaves taste a lot like broccoli from what I hear (I still have a lot to learn, and will update this section as I work with this ingredient). They have a higher source of beta carotene than the actual broccoli!
Meanwhile, here’s what Farmer Jamie has say about Broccoli Leaves (including 2 recipes):
We hand-seed this tiny little speck in the greenhouse, tend to it. Transplant it to a bigger cell once it is germinated and strong. Tend to it. Load it on the tractor and run it through the transplanter. It withstands some of the coolest nights in the early spring but yet it grows. We tend to it, we it and make sure it has no bugs. It produces one head of broccoli, per plant. We harvest it. We wait for the shoots to grow. The plant is beautiful, green and lush. Harvest is over, plants get mowed, then tilled under and re-planted. But not here…we harvest their LEAVES! Because they too are edible and happen to be delicious and wicked good for you!
Filled with Vitamin A, C and K! They are a little more mild than a crown of broccoli and help all of us utilize the under-used, under-appreciated pieces of a plant that tend to go to waste.
The chef at Great Road Kitchen thinks this green pairs well with seafood….preferably scallops.
Did you know, you can cut out the vein/stem and use it in a cole slaw recipe?! And use the leaves on something totally different? Yep…pretty neat…two different meal plans in one bunch of greens. Awesome!
SAUTE
1 bunch Broccoli Leaves
1 tbs. Greek Olive Oil
1 tbs. fresh Garlic, minced
some chili flakes
1. De-vein or de-stem leaf. Set stem aside for another recipe. Shred.
2. Heat up olive oil, chili flakes and garlic
3. Toss in shredded leaves.
4. Cook for 2-4 minutes and serve over a bed of white rice!
FRITTATA
1 1/2 cups egg whites
1/4 cup + 2 tablespoons grated Parmesan cheese
Sea salt & freshly cracked black pepper
1 bunch Broccoli Leaves
1/4 cup water
2 tablespoons Greek olive oil
2 tablespoons chopped sun-dried tomatoes
2 tablespoons pitted, chopped Kalamata olives
4 tablespoons fresh basil, cut into ribbons
3/4 cup low-fat Mozzarella House ricotta cheese (yep, we have some at the stand)
2 tablespoons toasted rolled instant oats
1. Preheat the oven to 400°.
2. In a medium-size bowl, whisk together the egg whites, 1/4 cup Parmesan cheese, salt, and pepper.
3. Trim the broccoli leaves stems where they meet the leaves. Roll the trimmed leaves lengthwise so they resemble a rolled cigar. Holding the roll with one hand, slice the leaves crosswise into thin 1/2-inch-wide “noodles.”
4. Heat a medium-size nonstick sauté pan or cast-iron skillet. Add the broccoli leaves “noodles” and water; cover and steam for 2 minutes. When the broccoli leaves are soft and bright green, add the olive oil, sun-dried tomatoes, olives, and half the fresh basil. Stir to combine.
5. Brush the sides of the pan with a little extra olive oil to prevent sticking and pour in the egg white mixture. Stir constantly over medium-low heat as you would for scrambled eggs, just until the egg whites begin to set, about 5 minutes.
6. When the egg whites are set around the edges, but still loose on the top, drop 6 to 8 spoonfuls of ricotta cheese randomly into egg mixture. Sprinkle toasted oats and remaining Parmesan cheese on top. Place the pan in the preheated oven and bake for 3 to 4 minutes, or until the top of the frittata is firm to the touch. Loosen the edges of the frittata from the pan with a rubber spatula and slide it onto a cutting board or serve directly from the skillet.
Recipes Using Broccoli Leaves
