Broccoli Leaves Recipes

These from Southshore Organics

Sauteed Broccoli Leaves
contributed by mahea hisgen
5 broccoli leaves
2-3 cloves garlic
1/2 yellow onion, sliced
3-4 T olive oil
pasta
Prepare pasta according to directions on package. Wash broccoli leaves and pat dry with paper towel. Remove stems from leaves and slice into strips. Sautee leaves with garlic and onions in olive oil. Toss with your choice of pasta and salt as desired.

Pureed Spinach and Broccoli Leaves
contributed by mahea hisgen
1/2 lb spinach
1/2 lb broccoli leaves
1/2 small onion, chopped
ginger, minced
3 T ghee (clarified butter), regular butter would work as well
Kauai sea salt to taste
turmeric, grated or turmeric powder
cumin
ground coriander
Puree the spinach with water and put in bowl. Puree broccoli leaves and put in same bowl. Fry the onion and ginger in the ghee or butter, adding salt, cumin, turmeric and coriander. Add purees to mixture one cup at a time. Cook for about 5 minutes on moderate heat. Turn heat down as low as possible and simmer for about 15 minutes or until almost dry.

Steamed Broccoli Leaves
contributed by alys martin
Wash broccoli leaves and remove stems. Lightly steam leaves until tender. Toss with butter or olive oil and sea salt.
We love these with pasta and tomatoes and parmesan!

Tightly Rolled Broccoli Leaves
contributed by laura king
1 lb broccoli leaves
1 T olive oil
1 c chopped onion (fine)
2 minced garlic cloves
vegetable broth
salt to taste
hot pepper to taste
Remove stems from broccoli greens. Wash and dry with paper towel. Stack 4-5 leaves together and roll up tightly. Cut across rolled greens, slicing thinly. Heat oil in Dutch oven. Saute garlic and onion in Dutch oven. Add broccoli greens and cook for 20 minutes or so, stirring frequently. Add additional broth if greens become dry. Add salt, peppers, cook 2 minutes.