Broccoli Recipes

Broccoli is one of those veggies that I love but only know how to prepare 2 ways. So here are some recipes to up that number!

Broccoli Leaf Stir Fry

  • 1 cup chicken or vegetable broth
  • 1/4 low sodium soy sauce
  • 1 tbs hoisin sauce
  • 1 tsp toasted sesame oil
  • 1 tbs cornstarch
  • 1 tbs water
  • 1 bunch broccoli leaf
  • vegetable oil as needed
  • 1/2 cup thinly sliced yellow onion
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced red bell peppers
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 2 tbs fresh basil cut into ribbons
  • Combine the broth, soy sauce, hoisin, and sesame oil. Whisk together and set aside. In a separate bowl, combine cornstarch and water and stir together
  • Trim the broccoli leaf stems where they meet the leaves. Roll the trimmed leaves lengthwise so they resemble a rolled cigar. Holding the roll with one hand, slice the leaves crosswise into thin 1/2 inch wide “noodles”
  • Heat a wok over or large pan over high heat. When it starts to smoke, add oil and allow to heat for a few seconds. Then add the onions, carrots, and bell peppers. Stir and shake constantly until the veggies are soft and golden brown
  • Keeping the heat as high as possible, add the “noodles” and continue stirring and shaking until wilted. Add the garlic, ginger, and basil, stir and shake for 30 seconds. Add the sauce to the wok, bring to a quick boil, and add the cornstarch mix. Stir and boil briefly to thicken, serve with steamed brown rice.

Broccoli Leaf Blend (Smoothie)

  • broccoli leaves
  • pineapple
  • mango
  • banana
  • almond milk
  • broccoli leaves are similar to kale and other nutritious greens and can be used accordingly! Have fun with the proportions to suit your taste and desired sweetness

Sauteed Broccoli and Kale with Toasted Garlic Butter

  • 2 bunches kale (about 1½ pounds), preferably lacinato
  • 1 cup water, divided
  • 2 large heads broccoli, trimmed and cut into florets (about 12 cups)
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons unsalted butter
  • 5 cloves garlic, thinly sliced
  • ¼ teaspoon crushed red pepper, plus more for garnish
  • ¾ teaspoon fine sea salt
  • Maldon sea salt (optional)
  • Remove tough stems and ribs from kale; coarsely chop the greens. Cook the kale in ½ cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes. Transfer to a colander. Cook broccoli the same way with the remaining ½ cup water. Transfer the kale to a large bowl; drain the broccoli in the colander. Wipe the pan dry.
  • Heat 1 tablespoon oil in the pan over medium-high heat. Add the kale and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl. Heat the remaining 1 tablespoon oil in the pan. Add the broccoli and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl.
  • Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted. Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes. Drizzle the butter over the vegetables and sprinkle with ¾ teaspoon salt; gently toss to combine. Serve topped with a sprinkling of Maldon sea salt and crushed red pepper, if desired.
  • Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Finish with Steps 2-3 just before serving.

Broccoli Stalk Salad

  • soy sauce
  • hot (spicy) sesame oil
  • toasted sesame seeds
  • broccoli stalks
  • peel and discard the stalks dark green exterior, reserving any leaves. Thinly slice the stalk. Arrange on a plate with the leaves, then drizzle with soy sauce and sesame oil. Sprinkle with toasted sesame seeds