Small share: asparagus, broccoli or cauliflower, broccoli leaves or cauliflower leaves or collards or broccoli rabe or red kale, lettuce, red potatoes, zucchini, strawberries, basil
Large share: chard or dandelion, sorrel or spinach, cucumbers, asparagus, broccoli or cauliflower, broccoli leaves or cauliflower leaves or collards or broccoli rabe or red kale, lettuce, red potatoes, zucchini, strawberries, basil, oregano
Fruit only: strawberries, rhubarb
Flower share: tulips or peonies
Did you know you could eat them? It’s true! You can eat the leaves of broccoli plants. They have a slight broccoli and cabbage flavor. They can be steamed, sauteed and even grilled in place of other greens, such as collards, cabbage and kale.
How to store:
When you get home, remove the broccoli leaves from the broccoli stem. Store broccoli greens in a plastic bag in your fridge for up to 3 days to keep its leaves from going limp. If they do go limp, you can revitalize them by soaking in cold water for 30 minutes.
Preparing your greens:
Wash greens. To remove leaves from stems (optional), fold leaves in half and tear or cut the central stem away. Roughly tear or chop leaves.
Soup, wilted in pasta skillet meal, quiche or frittata, slaw, pesto, snack, chips
braised, sautéed, salad, smoothie, juice, spaghetti sauce, stir fry, casseroles
Spinach, cabbage, Swiss chard, kale, beet greens, arugula, radish greens, collards.
How to Freeze:
Blanch leaves in boiling water for 2 minutes. Dunk in ice water for 2 minutes to stop the cooking. Strain and dry leaves. Quick freeze small clumps of greens individually on a cookie sheet (or in ice cube trays). After they’re frozen, place clumps into labeled and dated freezer bags in bulk. Remove as much air as possible from bags before sealing. Use portions as needed for soups or casseroles.
Skillet Dinner with Broccoli Leaves
Orecchiette Pasta with Sausage and Kale (use broccoli leaves in place of all or some of the kale)
Broccoli Greens Dip
(This is really good)
1 8 oz package fat free cream cheese
1 16 oz package fat free sour cream
½ cup grated parmesan cheese
2 Tbsp Ranch seasoning
2 ½ cups finely chopped broccoli leaves
1 green onion stalk, minced
2 cloves garlic
- Mix cream cheese and sour cream in a small pot on low-med heat until well blended and smooth. Remove from heat and add ½ cup parmesan cheese and Ranch seasoning stirring until well blended. Finely chop or food process your Broccoli leaves, the smaller the better.
- Add the remaining ingredients to your cheese sauce, stir and serve, or refrigerate for an hour and serve chilled.