When I was a child, I was the only one in my family who ate the few sparse greens off the thick broccoli stalks. Even today I love them. Who knew that they could actually grow to be a gigantic size? I bought two bunches of them at the farmer's market recently, and one bag could only hold one bunch each. The farmer said they do not cook down as much as other greens, and they hold their shape well in soup. Well, I tested both of those theories, and I have to say, she is...right! I first simmered them in a broth, hoping to avoid some oil. I made some slow-cooked red beans and home-baked fries to go with them. With the copious leftover greens and beans, I made a thick, nourishing soup in which I added red potatoes, broccoli and asparagus. Even picky JK had three bowls of soup today for lunch. The greens have a similar taste to chard, which I also like. Maybe your area has these amazing broccoli greens, too.
Plated Broccoli Greens Simmered in Broth with slow-cooked red beans and home-baked fries.
Two bunches of broccoli greens
Simmering in a covered pan
Broccoli Greens Simmered in Broth
Ingredients:
2 bunches of broccoli greens, stripped from their stems and coarsely chopped (yields about 12 cups, raw)
3/4 cup vegetable broth
Salt and pepper to taste
Directions:
Heat the broth over medium heat in a large pan that has a tight-fitting lid. Put in the chopped greens and toss some to coat the greens with the broth. You can either season at this point, or wait until greens are cooked. Place lid on pan and simmer for ten minutes, stirring occasionally. Served with slow cooked beans and baked fries makes for a complete, satisfying meal. Feeds five hungry vegans.
This is a first. Wonder why no one ever mentions eating these greens? How are they different from eating the greens that surround Cauliflower? Verrrrry interesting!
ReplyDeleteI have never seen broccoli greens, much less eaten them but I am pro-all greens. I like that they don't cook down much!
ReplyDeleteS.V., I never knew these greens in this fashion grew like this until just a few days ago. I suggest setting up a government committee to find out what's going on.
ReplyDeleteFF, I like that they didn't cook down much, either. I have to cook up so much kale just to feed my family! Although we love it, still.
I don't believe I've ever seen broccoli leaves that weren't much smaller and attached to a plant, but then you live in California, where anything is possible. Those crazy CA farmers markets are making me so jealous. If I ever see such a thing at our market, I'll snap it right up!
ReplyDeleteWow! These look super tasty, and I bet they're full of nutrition. They remind me a little bit of collard greens. Even that soup you mention sounds really delicious! Yum!
ReplyDeleteIt's crazy farmland out here, Andrea! I love going to the farmer's market - I see so many more choices than what's offered in the store.
ReplyDeleteIngrid, they were good, very much like chard. The soup was great too.