Fall is firmly in the air; gardens are winding down. Time to make the most out of every plant! In my case, I have a lot more broccoli leaves than broccoli flowers. Luckily, the leaves are edible, too — just treat them as you would any other dark leafy green. By that, I mean briefly steam them, sauté them, or roast them, the same way you’d steam, sauté, or roast kale or curly spinach or turnip greens.
For this simple straight-from-the-garden meal, I chose to simmer my broccoli greens, then swish them around in my skillet to pick up the drippings from the sausages I had cooked. That way, you don’t waste any of the seasonings from the sausage. The savory-earthy flavors of the greens and sausage are the perfect pair for the bright, juicy tomatoes. It’s a great way to enjoy every last bite of your broccoli plants!
Broccoli Leaves with Sausage & Tomatoes Serves 2 for breakfast or a light lunch. Feel free to double or triple the recipe.
4 large broccoli leaves, rinsed and roughly chopped (along with any stray broccoli florets)
4 sausage links, preferably from pastured animals
2 large tomatoes, chopped
Fill a medium pot halfway with water and bring to a boil. Add the leaves and any florets and simmer for 3 minutes. Drain, pressing on the greens with the back side of a spoon to speed along the draining.
While the leaves simmer, cook the sausage links in a dry skillet over medium-low heat for 5 minutes or until they’re browned on all sides, occasionally flipping them with a spatula or rolling them around in the skillet. Remove sausages to a plate.
Place drained greens and the tomatoes back into the skillet with the drippings. Cook for a minute or two over medium-low heat, moving the veggies around to catch the sausage drippings. Remove from heat and stir the sausages back in, cutting them into bite-sized pieces if you like. Salt to taste and serve promptly. Leftovers can be refrigerated for 2 days.