As you may already know if you follow my blog, I have set up my vegetable garden in April. My broccoli leaves are getting out of hand. They are covering all the other plants that need sun too. I needed to cut them back. I rea,d that you need to cut some of them back so I did that and thought I should be able to cook with them. So, doing some research online, I found that I was able to cook and eat broccoli leaves. Today, I am going to share with you one of my Spaghetti with Broccoli Leaves recipes I tried personally.
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Can you eat broccoli leaves?
While researching on Food Network, I found that I can eat broccoli leaves. YAY! I was so happy to know this since I needed to cut them back to grow my broccoli.
You can cook them like kale, spinach, and Swiss chard. Be sure to cut out the stems as you do with these vegetables.
What Ingredients do I need to make Broccoli Leaves and Spaghetti Recipe?
5 cups of broccoli leaves cut Julienne style from your garden or purchased at a farm
3 teaspoon crushed Garlic
2 tablespoon Butter
½ cup of Olive Oil (affiliate)
1 teaspoon Red pepper flakes
12 oz Gluten-Free or Regular Spaghetti
Salt / Pepper
How to make Broccoli Leaves and Spaghetti recipe?
Boil the water and add salt to the spaghetti. Follow the instructions on the box of pasta.
In a skillet, add olive oil (affiliate), red pepper flakes, and crushed garlic and sauté for a few minutes. Don't let the garlic burn. Pour about 75% of the cooked mixture into a heat-resistant measuring cup (affiliate). Leave 25% of the mix in the skillet.
To cut the broccoli leaves, cut out the stem as you would with Kale and Julienne the leaves.
Extra Step: (Can be omitted if you want)
To add an extra layer to make the broccoli leaves taste better, try this extra step.
Blanch the Broccoli leaves in boiling water for a few minutes to soften. Then remove and dry on a paper towel or clean tea towel. Then proceed to the next step.
Add the broccoli leaves Julienne style to the olive oil (affiliate) mixture on medium heat. Saute for about 5-7 minutes or until wilted, like below. Turn off the flame and let it sit.
Then, add the cooked spaghetti to the skillet and toss the spaghetti while adding the reserved olive oil (affiliate) mixture. Coat the spaghetti and then let it sit just for a few minutes. Add Parmigiana or Romano cheese.
Here is the finished Spaghetti and Broccoli Leaves dish. Enjoy!
Where do you find broccoli leaves?
Usually, you can purchase broccoli and its leaves if you go to a farm. You can also grow broccoli in your garden, and you will have ample broccoli leaves to make this dish.
Tips on making this recipe.
Be sure to remove the thick stems in the center of the broccoli leaves. They will not soften. Cut them out with a knife and then julienne the leaves.
Tools I used for this recipe.
Tools are key when making this and any recipe. Below are the items I used while making this recipe. I used a chef's knife (affiliate), a cutting board (affiliate), and a skillet, plus a saucepan for the pasta. These links are some I found on Amazon (affiliate) (affiliate); if you purchase after you click through, I will receive a small referral fee.
Chef Knife - Sharp Kitchen Knife 8 Inch
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Cutting Board Extra Large Bamboo 18"x12"
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Cast Iron Skillet by Lodge -12 Inch
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8 Quart KitchenAid Stainless Steel Stockpot with Measuring Marks and Lid
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Here is the recipe if you want to print it out.
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Broccoli Leaves and Spaghetti Recipe Card
- Total Time: 25 minutes
- Yield: 8
Description
If you grow broccoli leaves, you can make this recipe.
Ingredients
- 4-5 cups of broccoli leaves cut Julienne style
- 2-3 teaspoon crushed Garlic
- 2 tablespoon Butter
- ¼-1/2 cup of Olive Oil (affiliate)
- 1 teaspoon Red pepper flakes
- 12 oz Gluten Free or Regular Spaghetti
- Salt / Pepper
Instructions
- Boil the water and add salt for the spaghetti. Follow the instructions on the box of pasta.
- In a skillet, add olive oil, red pepper flakes, and crushed garlic and saute for a few minutes. Don't let the garlic burn. Pour about 75% of the cooked mixture into a heat-resistant measuring cup (affiliate). Leave 25% of the mixture in the skillet.
- To cut the broccoli leaves, cut out the stem like you would with Kale and the Julienne the leaves.
- Add the broccoli leaves Julienne style, to the olive oil mixture on medium heat. Saute for about 5-7 minutes or until wilted. Turn off the flame and let it sit.
- Then, add the cooked spaghetti to the skillet and toss the spaghetti while adding the reserved olive oil mixture. Coat the spaghetti and then let it sit just for a few minutes. Add Parmigiana or Romano cheese. Enjoy!
Notes
To add any extra layer to make the broccoli leaves taste better, try this extra step.
Blanch the Broccoli leaves in boiling water for a few minutes to soften. Then remove and dry on a paper towel or clean tea towel. Then proceed to step 4 in the instructions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: pasta
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: ½ cup
- Calories: 283.79 kcal
- Sugar: 1.19 g
- Sodium: 211.43 mg
- Fat: 13.77 g
- Saturated Fat: 3.36 g
- Trans Fat: 0.12 g
- Carbohydrates: 33.88 g
- Fiber: 1.41 g
- Protein: 6.65 g
- Cholesterol: 7.63 mg
It's a great easy dish for weeknight meals. I hope you try it and share it with your friends and family! Feel free to visit our other pasta recipes.
Visit our other healthy pasta recipe.
Looking for a great pasta cookbook? Check out this one on Amazon!
Cookbook: Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
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Cookbook: Essentials of Classic Italian Cooking: 30th Anniversary Edition
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Please note these are affiliate links through Amazon (affiliate), and at no additional cost, I will earn affiliate fees if you decide to make a purchase.
SafariOnTheBlog says
Looks so yummy! I will be printing out the recipe.
I will definitely try it with friends and family. Will let you know how it goes x
Janet Barclay says
This sounds really good! Unfortunately, I don't have a vegetable garden, so I'll have to keep my eyes open at the market for broccoli that still has leaves on it!