Leaves We Love to Eat

By Lauren Titus / Photography By Amy Robb | February 18, 2016
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edible brussel sprout leaves at riverside arts market in jacksonville florida
Cabbage, kale and other traditional greens aren't the only leafy local veggies you can eat.

If you are suffering from foliage fatigue because kale, Swiss chard or collards have made one too many appearances on your plate, here's a tip to put some green variety in your diet. Eat your broccoli leaves! Or try the leaves of other familiar plants such as Brussels sprouts, sweet potatoes, kohlrabi and beets.

Did you know they're edible and nutritious, packed with beta-carotene, Vitamin C and antioxidants?  They can be cooked just as you would prepare other common greens. Try a simple saute with a little garlic, olive oil and a dash or two of hot sauce. Or roast the leaves, tossed with olive oil and salt in a 375° oven until they are crispy (about 5-7 minutes), for a crunchy snack alternative.

The next time you're at the farmers' market, turn over a new leaf! Look for Brussels sprouts with leaves on the stalk or beet roots with greens. Seek broccoli with the largest leaves still attached to the stems, and ask farmers to save you some sweet potato foliage. Not only will you be expanding your vegetable repertoire, you'll also help keep food waste in check by cooking from root-to-leaf.  Now is a great time to get creative in the kitchen, by trying a few plant parts that don't typically get the love they truly deserve.

Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/eat/leaves-we-love-eat
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