Broccoli Greens

New to Broccoli Greens? Here are four simple ways to prepare your greens in this week’s box:

Roasted:

Are you as addicted to crispy, crackly kale chips as we are? Well, you don’t have to stop there. Just about any leafy green, including broccoli leaves can be turned into an easy and, oh yes, healthy snack. Just bake broccoli leaves like you would kale chips. Cut off the leaves, toss with a little olive oil and sea salt and roast in a 375 degree oven until they start to crisp. Start checking them after 4 or 5 minutes or when you start to hear popping sounds. Watch carefully as they can get too brown rather quickly (a little brown around the edges is good, though). The leaves will be crunchy and sweet, with an occasional hit of broccoli-esque bitter.

 Stir Fried:

Few recipes are faster and easier to prepare than stir-fries. This quick-cooking method makes the most of lean proteins and lots of fresh vegetables, retaining both flavor and crispy texture. Next time you’re whipping up your favorite stir fry, add broccoli leaves in addition to your preferred veggies. Season with sesame oil, ginger, garlic, a splash of soy sauce and top with toasted sesame seeds.

Sautéed:

Up until recently, broccoli leaves were used primarily in juicing recipes. Now, they are a force to be reckoned with when it comes to sautés. To make a simple (and delicious) sauté, trim where the broccoli leaves meet the stem, roll leaves lengthwise and slice into ½ inch wide strips. In a large sauté pan, heat olive oil on medium-high. Add minced garlic and cook until garlic is softened and fragrant – about 30 seconds. Add broccoli leaves and stir to coat well with olive oil. Carefully add ¼ cup water, cover and steam for 3 to 4 minutes, until the leaves turn bright green and tender. Remove pan from the heat, adding in salt and chili flakes before serving.

Raw:

Use them to make a green wrap with the broccoli greens replacing the tortilla or bread. Simply lay greens flat on a surface. Using a knife, cut along edges of stem to remove. You can fill these wraps with whichever veggies, spreads, nuts, beans, sprouts, rice, etc. you like. However, I do find that using a spread such as hummus helps hold everything together. Then roll them up just as you would a wrap or burrito. This are more pliable if the greens are room temperature. You can also lightly steam the greens before assembly to make them even easier to work with.

 

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