The simplest way I know to cook broccoli leaves, taught to me my a chef from Italy.
Course: Appetizer, Side Dish, Snack
Keyword: Broccoli Leaves
8oz(8 cups) Broccoli leaves stems removed, leaves cut into 1 inch strips, rinsed and dried
Kosher saltto taste
Fresh wedges of lemonto taste
3tablespoonsvirgin olive oilplus more for finishing
Crushed red pepper flakesto taste (optional)
2large cloves of garlicthinly sliced
1tablespoonof water or dry white wineoptional
Warm the garlic and oil in a 10 inch or larger saute pan or cast iron skillet and cook on low heat, stirring occasionally until the garlic is aromatic, nutty smelling, and light brown.
Add the crushed red pepper and broccoli leaves to the pan along with the tablespoon of water or wine and cover with a tight fitting lid and cook for 2-3 minutes.
Remove the lid and stir the broccoli leaves to evenly wilt them, season to taste with salt, then put the lid back on and cook a few minutes more until they're as tender as you'd like.
If the pan looks dry, add another spoonful of water to prevent it from drying out. When the leaves are tender, double check the seasoning and adjust as needed, then remove with tongs or a slotted spoon to prevent juice from leaking onto your plate. Serve with lemon wedges and more olive oil for drizzling alongside.
The only thing to know about cooking these is that you need to remove the stem. Just like collard greens and kale, they require a gentle braise.