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 AdelineEditor: 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