Do We Need Another Leafy Green “Superfood”? We Have One! Excerpt: Since the only broccoli leaves I’d ever seen were the wispy ones attached to the stalks of some heads of broccoli, I expected BroccoLeaf to look like arugula and come packaged in a sealed plastic bag, the way baby spinach does. Instead, the leaves were enormous, and came bundled up with a twist tie. (You can see how they look in the field in this video.) They resembled collard greens, except that the leaves had a curvy shape near the bottom of each stem. For various reasons, I didn’t get a chance to cook my broccoli leaves until four days after I’d received them, and I was pleased to see that they hadn’t wilted a bit in the interim. (Hardiness is one of my top priorities when it comes to vegetables—there’s little point in buying produce that will go limp and slimy within a day or two.) As I cut the leaves away from the tough stems, I noticed that they were quite a bit softer and easier to tear than collard leaves are. They weren’t quite as lush and moist as chard, though—they seemed to fall somewhere in between those two leafy greens in texture. This turned out to be a boon when it came to cooking: I sautéed the broccoli leaves with garlic, according to a basic recipe offered on the BroccoLeaf website, and found that they cooked much faster than collards or kale, but unlike chard or spinach, they didn’t leak tons of water as soon as they hit the hot pan. In this regard, they were the best of both worlds. Flavor-wise, they tasted pleasantly bitter—similar to broccoli rabe—and were perfectly complemented by the garlic and red pepper flakes I’d cooked them with. [read more at article link here] slate/blogs/browbeat/2014/12/17/broccoleaf_wants_to_be_the_new_kale_but_are_broccoli_leaves_any_good_a_vegetable.html youtu.be/jXXdDdg8JZI
Posted on: Wed, 17 Dec 2014 16:48:07 +0000
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