Charred broccoli stem salad
charredbrocsalad.jpg

How many of you buy broccoli, use the florets, and toss the stems and leaves? We've all been guilty of it at one time or another... But did you know that the stems and leaves are actually one of the most nutritious parts of this beautiful brassica?! Not to mention they are delicious AND it gives you way more broccoli for your buck.charredbrocsaladPound for pound, the stems actually have identical nutriotional value to the florets. However, stems are much higher in fiber than their flowerhead counterparts, and while the florets are high in beta-carotene, the leaves are an even better source of it!

brocstemsYou can use the stems and florets in almost all the same ways that you would use a floret. It's great to use for vegetable stocks, in soups, slaws, sauces, sautés and more! It is typically recommended to peel the stems first because of their slightly waxy outer layer. If I was eating them raw, I would definitely want to do that. But this recipe calls for roasted brocc stems which does away with the tough outer layer and makes chewing a piece of...broccoli!

Serves 4 brocIngredients:  1 head of broccoli 4 scallions, chopped 12 10 pitted kalamata olives, finely chopped 1/4 cup roasted pepitas 3 Tbsp olive oil 1 Tbsp sherry vinegar 5 Tbsp nutritional yeast salt and pepper

Directions:  Heat oven to 450 degrees. Trim ends of broccoli stems and a cut 1/4 thick pieces up until you reach the florets. Reserve any leaves and keep with the florets, chop finely, and set aside. Toss stems with OO, salt, and pepper. Spread evenly on a baking sheet and bake for 13 minutes. Put roasted stems in your serving bowl and toss with sherry vinegar. Set aside. Heat a large, dry skillet over medium high heat. (Cast iron is the best for this). Add the florets and sprinkle with salt and pepper. Cook 5 minutes until the florets are a vibrant green! Turn the heat down to a low. Add 3 Tbsp of nutritional yeast and the pepitas. Toss and then add to your bowl of broccoli stems. Stir in olives, scallions, and remaining nutritional yeast. If the salad is looking dry, drizzle in some OO. Enjoy!

Lauren-2

 

 

 

 

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