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)