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
broccoli leaves, torn from stems into bite-size (can substitute with any other dark greens)
of sea salt
of wasabi powder (optional)
In This Recipe
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.