Don't throw away those stems and leaves of broccoli. Enjoying the stems and leaves will not only give you added flavor and nutrition, but more broccoli for your buck!
We all know broccoli is good for us, but did you know that the different parts of the broccoli plant make their own distinctive contributions to its overall nutritional value? Broccoli stems have a wonderful mild sweet flavor and are much higher in fiber than the florets; they are renown for the amount of extra fiber they can add to your diet. While the florets contain more beta-carotene than the stalks, the leaves actually are a richer source of beta-carotene than either the stems or florets. And remember when selecting broccoli florets that the dark green, bluish-green, or purplish-green color contain higher concentrations of beta-carotene than pale green or yellowish-green florets.
When cooking broccoli it is best to peel off the tough outer layer of the stem before cooking. Slice them into medium size pieces and cook for 2-3 minutes before adding the florets; add the leaves along with the florets.
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