I researched recipes for the above title and found a few 'deep fried' recipes. I do not care to deep fry, however, since from the answers I received, I safely realized that the leaves are edible. LOL So, I just put a pot of leaves (broccoli and cauliflower) on to cook. I added white onions, vegetable oil, salt and pepper. I'm cooking the leaves as I cook collard greens without meat. They've been cooking for half an hour and the leaves are still tough as collard greens would be. So, I'll let them cook 'til tender and eat 'em up.
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Food & Cooking Questions and Discussion › Steamed broccoli and cauliflower leaves
Join Now
Be a part of the community.
It's free, join today!
Recent Reviews
-
I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely... -
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced... -
One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit. -
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep.... -
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
Steamed broccoli and cauliflower leaves
post #2 of 2
7/13/11 at 6:18pm
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Food & Cooking Questions and Discussion › Steamed broccoli and cauliflower leaves
