We recently had a new grocery store open up in our area and it’s a mega one. The first thing I noticed when walking into this store was the beautiful vegetable and fruit section. Everything seem to be perfectly color coordinated and those peppers were beautifully bright. I began inspecting the section and I can across veggies I had never encountered before.
Since my first visit to this new store with the most beautiful veggies, I have made it a point to try a new veggie every week. This week was broccoli greens. Did you know those were edible? I didn’t. So I decided I would take them home and sautée them with some leeks (kind of like a big mild green onion) and coconut oil. I washed them and removed any part of the stem that felt woody and rough chopped them. I placed the leeks in a sauté pan over medium heat with 2 tbs of coconut oil. Once the leeks became soft I added in the broccoli greens along with some garlic and a dash of red pepper flakes and sautéed the greens until extremely tender. This took about 20 minutes. You can add in about 1/2 cup of chicken stock to add in more flavor.
- 2 bunches of broccoli greens de-stemmed
- 1 leek chopped
- 2 tablespoons of coconut oil (or 2 tbs butter)
- 1 teaspoon of garlic powder
- Dash of red pepper
- Salt and pepper to taste.
- Add coconut oil in pan (or melt butter) and add chopped leek
- After about 2-4 minutes, add broccoli greens and spices and allow to cook
- Greens will wilt, after about 10 minutes pay attention to the tenderness. Cook until it reaches desired texture and serve warm.
- Add salt and pepper to taste.