Super leaf

Move over kale and collards, there’s a new super green in town!

Yup. Plain and simple, it’s the tender broccoli leaf.


Now, I’m sure anyone who has a garden and grows broccoli is probably exercising an eye roll, alongside a ‘Really? That’s news?

Well, it’s only news in that some savvy marketer is capitalizing on the fact that many vegetable plant leaves are not only edible, but  downright delicious. And, like all plant greens, they deliver big-time on nutrition. The thing is, many of these leafy greens have not been typically harvested and sold in grocery stores.

Until now.


I picked up a bunch of these rustic beauts yesterday, and I decided to pair them up with some sweet baby spinach. A basic saute is all that is needed to whistle up a plateful of flavour:

Simple Sauteed Greens


1 bunch broccoli leaves

1 bunch baby spinach

1/2 large sweet onion, diced

2 fresh garlic cloves, minced

1 tbsp extra virgin olive oil

sprinkle of chili flakes

sea salt and pepper, to taste


Chop broccoli and spinach leaves into strips. Dice onion. Place olive oil in pan over medium heat; add onion and saute until softened. Add minced garlic and saute for 30 seconds. Toss in the leafy greens and stir until tender (2-3 minutes). Remove from heat and season to taste.


What’s in it for you…other than deliciousness?

About 3 cups (uncooked) of broccoli leaves provides your daily dose of vitamin C. It is also an excellent source of vitamins A, K and calcium. To boot, you will get a good shot of folate and potassium. And don’t get me started on fiber…

Next up: I’m going raw and adding these leafies to my next smoothie!