Monday, December 15, 2014

What the heck is that? Broccoli leaves

Of course, broccoli leaves = the leaves of the broccoli plant.





But who knew these leaves, now collectively dubbed BroccoLeaf, had become their own produce product?





One of my favorite fruit vendors recently had bunches of organic broccoli leaves for sale. A plastic sign tied to each bunch announced the debut of a new vegetable: BroccoLeaf: "The Broccoleaf has arrived," it (virtually) intoned. The sign, ingeniously wedded to a rubber band, declared,


With all the wonderful nutrients of broccoli, the BroccoLeaf provides even more versatility and vibrancy to your food! Add BroccoLeaf to your eggs...Chop BroccoLeaf and add to any salad...BroccLeaf is perfect for pastas and main dishes..Try BroccoLeaf in your smoothie.

It was hard not to conclude that BroccoLeaf had a bad case of Kale Envy

What's so great about you?
But I was absolutely ready to cheer on Team BroccoLeaf. Broccoli has been my favorite non-potato vegetable ever since I was Li'l Savant. I was a perfect target for the anything-kale-can-do-I-can-do-better rhetoric.

I usually steam or saute kale, so I figured I'd try something similar with the BroocoLeaf. Kale omelet fans, Power Green smoothie enthusiasts: you know what to do.




The verdict: I'm a BroccoLeaf Believer! It really did taste better than kale - to me, anyway. But I'm the first to admit my limits as a predictor of The Next Big Produce Thing.

If BroccoLeaf takes off, will the garbage areas of the Union Square Greenmarket, with their haphazard piles of cruciferous leaves, be viewed as treasure chests?



And if broccoli leaves become established, thrill-of-the-new chefs will have to go a bit further afield to impress their jaded patrons.




BrussoLeaf, anyone?

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