Don’t make the mistake of overlooking broccoli leaves; instead revel in becoming a taste-setter in your social circle by introducing your friends to the green that could become the new kale—not only for its taste and nutrition, but for its versatility with other foods.
Consider using broccoli leaves in some of your favorite dishes. For example wrap a low-fat, all-beef Hebrew National® hot dog with a broccoli leaf instead of a bun; make tacos less starchy by replacing tortillas with a broccoli leaf and stuffing them with Rosarita® whole black beans, salsa, and cheese; make a robust stew using broccoli leaves and Hunt’s® diced tomatoes. You can even add broccoli leaves to your nacho salad, hummus wrap, Tortellini soup: the options are infinite. A GardenMentors recipe even mixes broccoli leaves with fruits and whole-fat coconut milk, hemp seeds, lime and ginger for a lip-licking smoothie.
According to SELFNutritionData: broccoli leaves are loaded with Vitamins A and C; they’re also a good source of protein, thiamin, niacin, pantothenic acid, calcium, iron, and selenium; rich in riboflavin, folate, magnesium, phosphorus, potassium, manganese, and above all else—they’re filling! The leaves also contain lots of Vitamin D and antioxidants, adds Tina Miller, a registered dietitian at Meijer, in a ClickOnDetroit.com column.