As you can imagine, BroccoLeaf is an amazing superfood. It contains more calcium than skim milk, is an excellent source of Vitamins A and K, and contains more than 100% of the daily recommended level of Vitamin C.
I spotted BroccoLeaf at my local Natural Grocers last week. I wasn't immediately sure what it was - it sort of resembled an enormous bunch of collard greens. Once I realized what I had found, of course I had to take it home to give it a try.
It was so huge, it wouldn't even fit in the produce bag! (A pretty good value at only $1.79)
Apparently BroccoLeaf works well for juicing and can even be eaten raw, but I chose to use mine to make this simple saute that was featured on the BroccoLeaf website. It's pretty much the exact recipe I use to saute kale (minus the lemon juice), so I figured it would be a pretty safe bet. I did add some mustard powder at the end to be sure that we were getting the most nutritional bang for our buck.
Even though we had a ton of BroccoLeaf for just myself and Jay, I decided to go ahead and cook the whole bunch. Many greens reduce way down when you cook them, so I didn't want to risk not having enough. As it turned out, the BroccoLeaf hardly shrank down at all, leaving us with a massive helping. Good thing we love greens!
I really enjoyed the taste of the BroccoLeaf. It wasn't anything crazy unusual, just a good solid green to add in to our rotation. The taste was mild and not at all bitter. In texture, it was much less wilty than spinach or kale - maybe more similar to swiss chard.
It was delicious served along side roasted tofu and quinoa, and topped with a little feta cheese.
You can bet I will be buying this green again!

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