When you buy broccoli at the store the leaves have already been removed, but they are entirely edible and an excellent source of vitamins and minerals. Broccoli leaves are a good source of Protein, Thiamin, Niacin, Pantothenic Acid, Calcium, Iron and Selenium, and a very good source of Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Magnesium, Phosphorus, Potassium and Manganese. A serving of 100 grams provides a RDA of 320% Vitamin A and 155% Vitamin C.
Broccoli plant with leaves. Broccoli floret growing in the center.
A great idea to use those broccoli greens!
The technique of rolling the broccoli/collard leaves tightly together makes slicing easier.
1 lb broccoli leaves or collard greens
1 Tbsp olive oil
1 cup finely chopped onion
2 garlic cloves, minced
vegetable broth as needed
salt and pepper to taste
hot pepper sauce to taste
red pepper flakes to taste
cilantro, chopped to taste
Remove stems from broccoli/collard greens. Wash and pat dry. Stack 4 or 5 leaves together, and roll up tightly. Cut across the rolled greens, slicing thinly (chiffonade). Heat oil in a large Dutch oven with a medium flame. Add onion and garlic; sauté 4-5 minutes until lightly browned. Add broccoli/collard greens, cook for 15-25 minutes or until desired level of tenderness is reached, stirring frequently. You can add broth if the greens become too dry. Add salt, pepper, red pepper flakes, hot sauce, and cilantro to taste; cook 2 minutes.