This is a yummy dinner, especially if you are a gardener and make broccoli. What to do with those broccoli leaves? Did you know you can eat them? I made a recipe last season for the first time and loved it. Here's the recipe: Spaghetti with Broccoli Leaves Recipe. This time, I am going to do another favorite in our home. This sausage peppers and broccoli leaves recipe is so easy to make. Great for those weeknight meals.
Note: we reworked this recipe to make it easier for you to make. The modifications have really made this an even more delicious recipe.
Sausage Peppers and Broccoli Leaves Recipe Ingredients:
2 tablespoon Olive Oil
2 cups broccoli leaves (chopped or sliced) remove stems
2 large yellow, orange, or green pepper (sliced)
1 cup cherry tomatoes
2 cloves of garlic sliced or minced or 1 teaspoon of granulated garlic
1 lb sausage (pork or turkey) sliced or whole or remove skin
1 teaspoon dried thyme
1 cup tomato sauce
1 teaspoon dried oregano
Salt and Pepper to taste
Sausage Peppers and Broccoli Leaves Recipe Instructions:
Cut into pieces if you want. It will speed up the cooking time. Brown sausage pieces in 1 tablespoon of hot olive oil. About 10-15 minutes or until brown. Then remove from skillet onto a plate. Let sit. Pour out excess fat if you want.
Cut up the broccoli and take out the stem, like the image below. Add cherry tomatoes (if you want), and slice the peppers. Then, add 1 tablespoon of olive oil into hot skillet. Cut up the sausage into one-inch pieces, if you have not done it already and then return it back to the skillet with a little bit of oil. Then add the broccoli, cherry tomatoes, peppers to the skillet with the sausage.
Then add the tomato sauce with the herbs, salt, and pepper. And let the tomato sauce heat through a few minutes. Be sure to stir in the tomato sauce. Cook until the broccoli leaves are wilted - about 5-7 minutes.
And, here's the finished dish. I served it on a bed of quinoa or rice. You can use instant or regular whichever works for you. I like it with a bit of parmesan cheese or romano cheese on top. Yum!
Let me know if you try this recipe by coming back and commenting. I would love to hear from you.
Below are some other broccoli leaves recipes I found online.
Broccoli Leaves Recipe Ideas That Will Limit Your Food Waste
Here is the recipe if you want to print it.
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Ingredients
- 2 tablespoon Olive Oil
- 2 cups broccoli leaves (chopped or sliced) remove stems
- 2 large yellow, orange, or green pepper (sliced)
- 1 cup cherry tomatoes
- 2 cloves of garlic sliced or minced or 1 teaspoon of granulated garlic
- 1 lb sausage sliced or whole or remove skin
- 1 teaspoon dried thyme
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- Salt and Pepper to taste
Instructions
- Cut into pieces if you want. It will speed up the cooking time. Brown sausage pieces in 1 tablespoon of hot olive oil. About 10-15 minutes or until brown. Then remove from skillet onto a plate. Let sit. Pour out excess fat if you want.
- Cut up the broccoli and take out the stem, like the image below. Add cherry tomatoes (if you want), and slice the peppers. Then, add 1 tablespoon of olive oil into a hot skillet. Cut up the sausage into one-inch pieces, if you have not done it already, and then return it back to the skillet with a little bit of oil. Then add the broccoli, cherry tomatoes, peppers to the skillet with the sausage.
- Then add the tomato sauce with the herbs, salt, and pepper. And let the tomato sauce heat for a few minutes. Be sure to stir in the tomato sauce. Cook until the broccoli leaves are wilted - about 5-7 minutes.
Notes
I served it on a bed of quinoa or rice. You can use instant or regular whichever works for you. I like it with a bit of parmesan cheese or romano cheese on top. Yum!
You can use turkey or pork sausage.
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Janet Barclay
I don't have a garden, and when I buy broccoli, all the leaves have been trimmed off. Could you make this with baby spinach or other dark greens instead?
Sabrina
Oh yes! You can use any dark green leafy veggies as a replacement for the broccoli leaves. I would stick with swiss chard or baby spinach. I have tried this dish with both of them. Make sure you put extra spinach leaves in because it shrinks down. Let me know how it goes.