A New Vegetable?

Try a Broccoli Leaf Pizza

Photo by Lorelle Del Matto

A label in the produce aisle caught my eye, “Brocco’Leaf ™- Amazing Superfood.”
I grabbed a bunch. Was this a great marketing pitch or a new vegetable?
A little research revealed that what resembled collard greens were mature leaves of the broccoli plant. The Nunes Company trademarked the name Brocco’Leaf under its Foxy label to sell the leaves, previously used as mulch or a soil enrichment, to consumers as a nutrient-packed vegetable.
An article in Fine Cooking magazine, Feb/March 2015 suggested these mature leaves were appealing enough to become the new kale. The nutrient profile is similar to widely consumed broccoli flowers but the flavor is milder, a boon to those who detect strong bitter notes in broccoli.

Photo by Lorelle Del Matto

According to the Brocco’Leaf ™ website (Reference 1) 100 grams (3.5 ounces or 3.5 cups) has 50 calories and is a rich source of vitamins A, C, K, folate and the minerals potassium and calcium.
The leaves are hearty – and versatile. I followed the advice in a Fine Cooking magazine, Feb/Mar 2015  to trim the stems and put them in a glass of water to keep them fresh until I got around to using them. Use them like other dark leafy greens – roasted, sauteéd or stir-fried, dropped into soup or served raw as a salad or whirled into a smoothie.
I made a broccoli leaf salad and turned it into a pizza topping. I cut out the woody stem entirely, thinly sliced the leaves and massaged them with salt, freshly ground pepper and a rich, aged balsamic vinegar. I added red bell pepper, red onion and olive oil and let it marinate in the refrigerator for several hours. At serving time I stirred in slivers of prosciutto and used it as a pizza topping on a pre-baked crust.
A new vegetable? Not really – just leaves of a popular vegetable grown to a large size. But, they‘re fun to try, taste good and are good for you, too.

Photo by Lorelle Del Matto

Broccoli Leaf Salad

A few preparation tips:

• To prepare the leaves, Use a sharp paring knife to cut out stems and discard. Then roll up leaves and cut into thin slices.
• I used rich, viscous aged balsamic vinegar. If you use younger (thinner and more acidic) balsamic vinegar, adjust the amount to taste. If fresh herbs are unavailable, use a teaspoon or two of a dried Italian herb.
• Adjust the pizza baking time to your oven and method. I use a baking steel to bake pizza and spread my dough on a piece of parchment which is easy to move with a pizza peel in an out of the oven.

3 1/2 cups stemmed, thinly sliced, broccoli leaf, about 1 bunch (stems removed)
1 tablespoon aged balsamic vinegar
1/2 teaspoon sea salt
Freshly ground black pepper
¼ cup thinly sliced red onion
½ medium red bell pepper, thinly sliced or chopped
4 slices prosciutto, chopped
1 to 2 tablespoons fresh, chopped herb such as oregano, marjoram or thyme
For Pizza:
1 (8- to 9-ounce) homemade or prepared whole grain pizza dough
Freshly shredded Parmesan cheese
Freshly shredded part-skim mozzarella cheese

1. In a medium bowl, combine thinly sliced, stemmed broccoli leaf, vinegar, salt and pepper. With clean hands, “massage” these ingredients into leaves for a minute or two. Stir in bell pepper and red onion. Cover and chill for several hours. Just before serving, stir in prosciutto and herbs.
2. To use a pizza topping, roll or pat pizza dough to a thin 12- or 13-inch diameter. Cover lightly with a mixture of shredded Parmesan and mozzarella cheeses. Bake at 500 degrees on a preheated pizza steel for 7 to 9 minutes or until golden brown and cooked through. Remove from oven, cover with salad (add a sprinkle of shredded parmesan cheese if you like) and return to the oven for a minute or two, until just beginning to wilt. Makes 4 servings.
References
1. Brocco’Leaf™  
© Lorelle Del Matto 2015