Broccoli Greens Recipes

BROCCOLI GREENS

Steps:

• 1. In your cast iron skillet, caramelize the onion in the bacon grease. Meanwhile, stack and roll a handful of leaves, cut lengthwise once and then chop (1/2") crosswise.
• 2. Remove the onion to the side, dump all of your leaves into the skillet, stir until they begin to wilt, reduce heat, add 1/2-3/4 C of water and cover. Stir every two to three minutes. When they are tender enough for your liking, add the garlic, onion and steak seasoning (here in SET, we use TexJoy). Remove from heat.

JADE GREEN BROCCOLI

Steps:

• Cut broccoli up into florets. Slice stems.
• Bring a pot of salted water to boiling. Blanch the broccoli for about 2 minutes but no longer than 3 minutes. Drain and rinse with cold water. Set aside to drain.
• Heat the corn oil in a wok on medium-high heat. Add the ginger and garlic and sautè for about 1 minute. Be careful not to burn! (Reduce heat if necessary.).
• Add the drained broccoli, black pepper and water chestnuts to the wok. Stir fry 1-2 minutes.
• In a small glass bowl, whisk together the soy sauce, brown sugar and sesame oil. Add to the broccoli.
• Add the gin, cover wok and cook 1 minute.
• Transfer to a platter and serve hot.

VERY GREEN BROCCOLI SOUP

Steps:

• Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
• In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
• Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
• In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
• Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.