As I carried a pile of broccoli leaves and cauliflower leaves toward the compost pile, my husband asked whether they were edible. I’ve been gardening for years but didn’t know, so I looked online. I was astonished to discover that just about all parts of the plants are edible! The leaves can be stir-fried, roasted, used as wraps or made into nutritious snack chips.
To make chips (you may be familiar with kale chips) from broccoli or cauliflower leaves, cut out the central rib, which can be chopped and used in other dishes. Cut the remaining leaves into chip-sized pieces, then toss and massage the pieces in a bowl with a splash of soy sauce and enough olive oil to coat. Spread the coated leaves evenly on a cooking sheet lined with parchment paper, and bake at 250 degrees Fahrenheit for about 20 minutes. Stir them around and cook for another 10 minutes. Sprinkle on a little salt to taste. Turn off the oven, and keep the leaves in the oven while it cools — they’ll get crisp without burning.
Store your nutritious snacks in an airtight container.