in.gredients

The Whole Broccoli Plan

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The dark green, grainy tops of broccoli (known as “florets”) are a well-known classic at the dinner table, making frequent appearances in soups, salads, casseroles, and various other dishes. But broccoli doesn’t grow solely of florets, just as muffins don’t always bake as caps. Every muffin has a stump, and every broccoli has its stalks and leaves. Now everyone knows that in baking stumps are inferior to caps, but in the broccoli world this rule doesn’t apply. Broccoli stalks and leaves are delicious, even preferred over florets by some!

So next time you find yourself with a head of broccoli sans florets, save your remaining components because we’ve got a plan:

Here’s a great recipe for broccoli stalks (called stems) that just calls for a little bit of butter and nutmeg. It’s very easy and relatively quick! For a vegan recipe, try substituting coconut oil in place of the butter.

And for those broccoli leaves try this recipe to roast them to perfection. Great for broccoli leaves, but could be done with cauliflower leaves, kale, or even chard.

Hope this helps fans of broccoli and zero-waste kitchens out there!

(image: Photos Public Domain)

Written by jmalsky

December 7, 2011 at 4:53 pm

One Response

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  1. Thanks so much for mentioning my recipe on Green Talk for the leaves. I often ask at Farmers Market for the leaves. Many growers discard them since they don’t think people will want them. Broccoli and Cauliflower leaves are my favorite.

    Anna@GreenTalk

    December 7, 2011 at 11:11 pm


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