Broccoli leaves are the new kale people…..
I’m not trying to create some nifty slogan, I’m being dead serious.
There is a bit of a back story with this recipe, which revolves around the never ending Garden saga. With our garden this year I want to attempt to grow as much as I could, which clearly I’ve learned a lot from.
Enter the broccoli plant, so oddly enough broccoli didn’t even grow but instead I got this massive bush of broccoli leaves. Needless to say I was very confused and there was not a single Youtube video to help a girl out. I ended up having to pull the entire plant because it was engulfing the surrounding veggies.
My options were either juice all the leaves, but in all honesty, pressed juices haven’t been sitting well with me recently – so that was a NO, or, cook them up for an easy weeknight side.
I’ve never used broccoli leaves, but they have a similar texture and feel to collard greens and I’m really against waiting produce – it’s always important to try and find a use for everything.
I feel like it’s the newest Super Green Leaf we should try and get our hands on because they contain some pretty rad nutrients to give our immune system an epic boost.
In 30 grams of broccoli leaves, which you probably throw away, there is 90% of the required daily doses of vitamin A, which is very important for improving our eye sight, immune system and skin health. There is also a full daily dose of vitamin C and plant compounds called glucosinolate which aid in proper detoxification and cancer prevention. So in my professional opinion, I think this super green is a fantastic veggie to try and have some fun with!
Todays recipe is simple enough to throw together any night of the week for a fast simple side dish. Since broccoli leaves are a little more tough and sturdy, then kale or swiss chard, they do hold up well, so it’s a great veggie to prep ahead of time.
I threw also in some garden cherry tomatoes because I love how sweet they are at this time of year.
Sautéed Broccoli Leaves With Cherry Tomatoes
Yields 6 – 8 Servings
5 cloves garlic, thinly sliced
¼ cup olive oil
2 tsp chili flakes
2 lbs broccoli leaves, sliced into think ribbons
1 cup cherry tomatoes, halved
salt, to taste
- In a large pan, heat the oil over medium high , add the sliced garlic and chili flakes. Stir frequently to avoid burning.
- Once fragrant add the sliced broccoli leaves and sliced cherry tomatoes to the pan, use tongs to move everything around.
- Since they are sturdier, they will take a few minutes longer to cook then kale or other leafy greans. I found them to be perfect after 6 minutes.
- Season with salt, to your taste and serve!
- Make sure your broccoli leaves are completely dry after washing, otherwise when they hit the hot pan oil will splatter everywhere.
- I had a lot more leaves to work with then what you may find elsewhere, hence why I used so much, but this recipe can be scaled down with no actual recipe!
Happy Friday Guys!
Stay tuned for the next recipe coming your way, Zucchini Flower High Protein Muffins, the perfect high protein, low carb breakfast to fuel you day.
Tell me something fun: What’s the most interesting thing you’ve attempted to plant and how did it turn out?
– Chef Steph