Broccoli Leaves and All

[Guest guest]

Some of you probably already know this but I just decided to try simmering the

Broccoli flowrets,stems and leaves together just to test the flavor and texture,

especially the stems.

The leaves are delicious and so are the stems. In the past I tried peeling the

large stem and chopping before cooking. This time I cooked it whole and it was

so easy to peel when done.

I'll never again waste another part of the Broccoli.

Oh by the way I just added rice seasoned with onion and garlic to my Broccoli

and had a great lunch.

Deanna in Colorado

Also at recycled_gardens

[Guest guest]

Re:Broccoli Leaves and All

 

I peel the stem if it's really tough and woody.  Usually, I cut through the

flowerets length-wise and keep long pieces of the stem on with a segment of the

" top " attached.  If do

this, then I don't waste all that good stem veggie food. It also discourages my

DH

from going " fishing " --picking out ONLY the fluffy, succulent dark green

" tre-tops " and

leaving the skinny " stalks " for me!  Everyone who gets the " treetops " also gets

a few of

the " trunks and branches " this way.

 

I love the broccoli plant leaves,.  But alas!  Since I don't grow my own

broccoli, the stuff I buy from the produce in thegrocery or farmers' market

(summer only) generally has been stripped of the larger leaves, with only a few

of the tiny ones remaining.  Iv'e never had

enough to eat only the leaves, but my guess is that they would be very similar

in taste

to collards, which I dearly love!

 

Peace!

--Laura B. (who really likes broccoli)