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Author Notes: In Buenos Aires, broccoli heads comes with a bunch of leaves attached to it- my first time coming into contact with these leaves. I hate to see such nutritional thick leafy greens go to waste. The quickest recipe is to roast it until crispy. Easy and yummy. A great snack.
*The brown sugar helps with the crispiness of the leaves as well as adding that slight sweetness. —FrancesRenHuang
Makes 1 cup
- 2 cups broccoli leaves, torn from stems into bite-size (can substitute with any other dark greens)
- 1 teaspoon olive oil
- 1 pinch of sea salt
- 1 pinch brown sugar
- 1 pinch of wasabi powder (optional)
- Heat oven to 400 degrees.
- Mix with hands and rub the leaves with seasoning for maximum absorption; spread the leaves in one layer and bake until crispy crisp, about 8~12 minutes.
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