One question we get a lot is how to use braising greens-- kale, chard, broccoli leaves... anything tough and green seems to stump our membership. Since you'll get them pretty often in your shares, especially in winter, it seemed like a good idea to add a few more tried-and-true recipes to the mix! This recipe is inspired from one in Vegetarian Suppers from Deborah Madison's Kitchen. A terrific book, it also has a lot of vegan options.
Thanks to Jill T for sending this recipe our way. Inspired by a recipe from Eating Well. From Jill: "Made this green soup tonight as soon as I got my bag home. Threw in the beet tops, kohlrabi and broccoli leaves, and half the mustard greens. Really versatile and tasted good. Just in case others are looking for ways to use up greens and creative ways to use leaves/tops."
Broccoli leaves and delicious and and amazing source of Vitamin A, and are as easily (and deliciously!) cooked as any other tough green, like Kale or Collards. Simply remove the sturdy middle rib, slice up and sauté. Or use in a smoothie, or a casserole, or quiche... just don't throw them away or you'll be missing out. Add in the florets for a double serving of the good stuff!

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