"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 11-01-2002, 03:06 PM   #1
Assistant Cook
 
Join Date: Nov 2002
Posts: 15
Broccoli Leaves - edible?

My broccoli has all leaf and no head due to a warmer climate I suspect. One must be able to eat these - any recipes out there.... treat as cabbage, spinach or what? I hate to waste things...

__________________

__________________
http://geocities.com/instantkiwi2002/forum.html
'I prefer to wear out rather than rust out'
Instantkiwi is offline   Reply With Quote
Old 11-06-2002, 04:53 PM   #2
Assistant Cook
 
Join Date: Mar 2002
Posts: 29
Brocolli Leaves

They should be edible. They might be tough and bitter. Try them and let us know.:D
__________________

__________________
Regina is offline   Reply With Quote
Old 11-06-2002, 11:51 PM   #3
Assistant Cook
 
Join Date: Nov 2002
Posts: 15
Broccoli Leaves nothing to be desired!

My deduction.... Cooked as cabbage they are fibrous (full of fibre in fact), with a subtle taste of yuk! Actually rather like an especially strong spinach... and don't add salt! I would not recommend them... however may be ok pureed for making pasta or in soup? The stalks (from the broccoli head) I often thought of as 'poor man's' asparagus when sliced thinly but the stalks of the leaf definitely NOT and certainly need to be well cooked whatever you do with them!
__________________
http://geocities.com/instantkiwi2002/forum.html
'I prefer to wear out rather than rust out'
Instantkiwi is offline   Reply With Quote
Old 11-07-2002, 04:15 PM   #4
Assistant Cook
 
Join Date: Mar 2002
Posts: 29
Broccoli leaves

At least you tried. Maybe you could use the cooking water as a stock. Might be a bit strong though.
__________________
Regina is offline   Reply With Quote
Old 01-04-2004, 11:27 PM   #5
Assistant Cook
 
Join Date: Jan 2004
Posts: 2
Recipe for Broccoli Leaves

STEP 1 - Prep and Par Boil

1. Separate green leaves from white stalks. Discard stalks.

2. Tear leaves into 4 -5 cm pieces.

3. Put leaves in a pot of cold water, covering by about 4 cm of water.

4. Bring leaves to a boil, then remove immediately from heat.

5. Pour off hot water and rinse leaves in cold water to stop cooking process.

6. Drain thoroughly and pat leaves dry.

STEP 2 - Cook Leaves

1. Rough chop drained leaves.

2. Fine chop of couple of cloves of garlic.

3. Splash a liberal amount of olive oil in a fry pan (or wok) and add garlic.

4. Heat garlic until soft. (Note: Don't burn garlic or it becomes bitter. If you do burn it, discard garlic and oil and start again).

5. Add leaves and cook over a medium-high heat about 4-5 minutes, stirring occasionally so nothing sticks. For softer leaves, add a bit of broth (or water) and cover while cooking.

6. Salt and pepper to taste, then serve. If it's a bit juicy, use bread to mop up remaining sauce.

ADDITIONS

Add red chillis, panchetta, bacon, peppers, crushed tomatoes, etc. for variations. You can also reduce frying time slightly, then cover with Parmesan chesse and bake in oven until cheese melts.
__________________
charlieparisek is offline   Reply With Quote
Old 01-05-2004, 07:09 AM   #6
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
are the stalks thinner like watercress, or thicker like regular full grown broccoli? if they are still thin, than you could treat them like broccoli di rape or broccoli rabe. saute them with olive oil, lemon, garlic, and parsley, then season with kosher salt and fresh cracked pepper.
__________________
ironchef is offline   Reply With Quote
Old 01-07-2004, 10:00 PM   #7
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
charlieparisek,

Welcome to Discuss Cooking and thank you for your recipe and ALL the variations - they all sound great - especially covered with cheese!!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 01-07-2004, 10:15 PM   #8
Assistant Cook
 
Join Date: Jan 2004
Posts: 2
BROCCOLI LEAVES, RABE, etc.

To IronChef,

The recipe I posted refers to medium- to large-sized broccoli leaves that contain tough, chewy stalks. The smaller leaves (sometimes with buds) I don't tear up and just add them to the par boil stage as is (i.e. no tearing up).

Most of the broccoli leaves I get come in assorted sizes with mostly medium to large comprising the lot. If I'm lucky enough to score a sizeable batch of the smaller leaves, I'll cook them separately in a wok Chinese style, then toss with oyster sauce or sprinkle with sesame oil. (NOTE: Oyster sauce and sesame oil don't mix very well in my opinion. Choose one or the other.)

Regards,

Charlie
__________________
charlieparisek is offline   Reply With Quote
Old 01-08-2011, 06:53 PM   #9
Assistant Cook
 
Join Date: Jan 2011
Posts: 1
I just chopped up both the leaves and stalk and sauteed them with the garlic and onion as I made fried rice. It gave the dish a bit more color, and I could smell the broccoli while cooking it. Neither gave the food a bitter taste. Both my husband and 4yo had two servings and didn't complain about the added veggies, unlike lunch time when they both complained about the chopped spinach I added to the mac 'n' cheese.
__________________
prozhkova is offline   Reply With Quote
Old 01-08-2011, 07:15 PM   #10
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 11,790
Quote:
Originally Posted by Instantkiwi View Post
My broccoli has all leaf and no head due to a warmer climate I suspect. One must be able to eat these - any recipes out there.... treat as cabbage, spinach or what? I hate to waste things...
My Mom and I used to grow broccoil. After the head has been harvested, each leaf will grow one spear I always just took the new spear, but the leaves can be tasty.

It's an awesomely beautiful plant. Huge blue green leaves.
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is online now   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pan Braised Broccoli With Ponzu (Japanese Citrus Sauce) Filus59602 Vegetables 1 05-01-2005 11:11 AM
Grandmas Broccoli Casserole kitchenelf Vegetables 0 02-13-2005 07:51 PM
Broccoli & Cheese Stuffed Chicken Breast RAYT721 Chicken, Turkey & other Fowl 1 01-23-2005 01:14 PM
Edible Bird Houses jude General Cooking 0 10-15-2004 06:47 PM
Broccoli Fish Bake (Low Cal) Becky Health, Nutrition and Special Diets 0 05-02-2002 04:31 PM



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]