Q: I’ve got a huge amount of broccoli thriving in my backyard and it’s almost ready to harvest. My question is, can I cook the big leaves of my plants, or are they inedible?
I have a feeling they could be used like collard greens and I’d hate to throw them out if that’s the case, but I haven’t been able to find any recipes online that include broccoli leaves.
Sent by Adeline
Editor: Adeline, what an interesting question! It seems like they might be very tough and bitter, and that was indeed the case for this cook, who tried them:
• Cooking Broccoli Leaves at Discuss Cooking Forums
Read all the way through that thread, though — it seems like the leaves are OK in small quantities, and when they are very thoroughly cooked. Also, this cook in the ChefTalk Forums used them in lieu of cabbage in a cabbage roll dish.
Readers, anyone ever tried cooking broccoli leaves?
Related: Tip: Roasting Broccoli
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I don't know but I have. I picked it from our garden before I knew it was going to turn to broccoli (thought it was an asian green of some sort). I added it to a wonton soup that I made and it tasted great!
They are edible. I have heard of people using them when making stock. I've also heard that if you put them in a pot of cold water, bring to boil, take off right after, rinse in cold water and dry, they can then me used by panfrying with garlic, and adding to pasta or seafood dish.
I use them for stirfry. They add a nice, spicy crunch. Same with Cauliflower leaves. Just make sure you cut the stems up the middle lengthwise to soften them up.
Mmm I am loving the idea of this.
If you try them and don't like them, donate the remainder of your supply to the local animal shelter, I know all the rodent type critters especially bunnies love them!
I find the slightly bitter greens taste just the right touch in many soups and stir-fries. And it's not as though each head of broccoli provides too many leaves... just enough for a bit of bite!
Chiffonaded, blanched, sautéed in garlic and olive oil. My broccoli reseeded itself from last year and is interspersed among my failing peppers and tomatoes (I live in zone 2... what was I thinking?!?) So yes, lots of broccoli/leaves in everything. Tasty on toast smothered in Earth Balance for breakfast! And healthy too :)
My broccoli leaves are HUGE!! I am going to try making a stock and tasting it. If it is good I will add some chicken, garlic and pasta to it. Will let you know how I make out.