A Modern Homesteader

Cooking with Broccoli Leaves

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.

Limey Braised Broccoli Leaves and Stalk
Print Recipe
The original is called Lemony Braised Broccoli Leaves & Stalk, but since I seldom keep lemon in the house, I replaced the lemon with lime. This is pleasantly spicy and has a delicious flavor.
Prep Time
10 minutes
Cook Time
15 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Limey Braised Broccoli Leaves and Stalk
Print Recipe
The original is called Lemony Braised Broccoli Leaves & Stalk, but since I seldom keep lemon in the house, I replaced the lemon with lime. This is pleasantly spicy and has a delicious flavor.
Prep Time
10 minutes
Cook Time
15 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Sauté shallot and sliced broccoli stalk in olive oil in a large pan over medium heat. When the shallots are golden and the stalk slices are becoming tender, add a pinch of salt, a pinch of red pepper flakes, lemon juice, and broth. Slowly add chopped leaves. Allow the leaves to wilt and soften, and continue cooking until most of the cooking liquid has evaporated. Serve hot.
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