Recipe Brassica Leaf Collard Greens
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Salads
Most of the broccoli plant (85-90%) is actually made up of its giant leaves — and they’re just as nutritious as the broccoli head! Imagine how much more food we’d get from our broccoli plants if we all used them for delicious dishes like this one.
You will need
Serves 4
- 40ml extra virgin olive oil
- 2 cloves garlic, chopped
- 1 onion, sliced into chunks
- 1 red chilli
- 1 bunch of broccoli leaves (or any brassica plant leaves), washed, stems removed, sliced into shreds
- 2L vegetable stock
- 1/2 lemon, juice only, to serve
Recipe: Simon Toohey
Directions
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Step 1
Place the oil, garlic and onion in a pan on medium low heat and cook until translucent and softened.
-
Step 2
Add the leaves, cover with stock, add a pinch of salt and few grinds of cracked pepper. Turn down to low heat, cover with a lid, and simmer for an hour, stirring every 20 minutes.
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Step 3
Ladle the greens with some of the liquid into a bowl and serve with some fresh lemon to squeeze over!
Hot tip!
Since broccoli (and other brassica plant) leaves are quite thick, they work great in long-simmer recipes like soups and stews, because they soften but keep their structure quite well — similarly to kale!
Recipe: Simon Toohey
