What to Make With Those Broccoli Stems

Whole vegetable cooking is an outgrowth of the sustainable food movement. Cooks are now embracing using all parts of vegetables—roots, stalks, leaves and all. This recipe is inspired by my grandfather Frank who used to sit at the kitchen table and peel broccoli stems for his pre-dinner snack.

SERVING SIZE: 4 PREP TIME: 15 mins TOTAL TIME: 15 mins

Ingredients

• 2 bunches broccoli with leaves, washed

• 2 Tablespoons golden olive oil

• Zest from 1 fresh lemon + juice from half

• 1 cup golden raisins

• ½ cup French feta (or regular crumbled feta)

• Crunchy salt (Kosher)

• Black pepper

Directions

1. Trim all the leaves off the stems of the broccoli. Cut off the florets. Reserve both in a bowl. Cut the stalks in half. Remove the tough outer skin using a sharp vegetable peeler. Discard. Run the peeler along the cut side of the stalks and thinly shave. Gently pat with a paper towel to remove any excess moisture. 

2.  Place the shavings, florets and leaves in a large mixing bowl. Add the olive oil, lemon zest, juice, raisins and feta. Toss gently. Season with the crunchy salt and pepper. Transfer to a platter or large serving bowl.

3. Serve immediately or chill in refrigerator (you can make this a few hours ahead).

Copyright © 2020 Lovely & Delicious Enterprises, Inc. All Rights Reserved.