Broccoli Leaf: The New Kale

Broccoli Leaf: The New Kale

Get your blenders, salad bowls, and skillets ready—there’s a new leafy green in town, and it’s seriously tasty. Broccoli Leaf is exactly what it sounds like—the nutrient-dense leaves of the broccoli plant that farmers have traditionally tossed aside while cultivating broccoli crowns.

Now, these subtly sweet leaves (think: sugar snap peas) have been given new life and will do the same for your stir-frys, smoothies, and even sandwiches—in fact, we think they make the perfect sturdy, low-cal substitute for a flour tortilla. Simply load them up with your favorite fillers, roll, and eat; or fold in half and consume taco-style.

The perks: Broccoli Leaf is organic, high in the immune-boosting antioxidant vitamins A and C, and a great source of bone-building minerals compared to other leafy greens—just two leaves contain 30% of your daily value of calcium (2x as much as kale) along with a hefty dose of vitamin K, which is what allows your body to actually utilize this calcium.

Oh, and did we mention that it only costs $1-$2 a bunch? Can’t beat that. Give this new green a whirl with this simple sauté recipe—the perfect base for salmon, chicken, shrimp, or your whatever protein you choose.

Broccoli Leaf Simple Sauté 

SERVES: 2 to 4

1 bunch Broccoli Leaf
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 pinch red pepper flakes

  1. TRIM Broccoli Leaf stems where they meet the leaves. Roll the trimmed leaves lengthwise so they resemble a rolled cigar. Holding the roll with one hand, slice the leaves crosswise into thin ½” wide “noodles.”
  2. ADD olive oil to sauté pan over medium heat until oil ripples. Add garlic and stir until it begins to caramelize. Add Broccoli Leaf “noodles” and water, and cover and steam until Broccoli Leaf is soft and bright green, about 2 minutes. Season to taste with red pepper flakes and salt. broccoleaf

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