When you are growing food for your family and trying to eliminate the grocery store as much as possible, in our modern society it is important to make use of every edible part of the plant. At least, one should make an effort to use as much as they can. Since our broccoli crop is just about done and the whole plant is edible not just the flower heads, it is time to break out some recipes I’ve never tried.
Cooking with broccoli leaves is very similar to cooking with collards, spinach or any other dark leafy green. The leaves are less tender than some of the other greens but with cooking become just as tender.
I tried this recipe Braised Broccoli Leaves & Stalk from Arielle Clementine and found it to be quite delicious. She has quite a few other recipes on her Eat Your Yard blog post, so you should pop over and take a look at those too!
In addition to trying this, I blanched the remainder of the broccoli leaves and stalks and put them in the freezer for later in the season. I blanched the broccoli for 2 minutes and then popped into ice water and drained. This leaves it fairly uncooked but stops the sugars from metabolizing and preserves its texture. After it was well drained I put it into freezer bags.