How To Pull Kale Greens Garden

Get your blenders, salad bowls, and skillets ready—there's a new leafy green in town, and it's seriously tasty. BroccoLeaf, the latest offering from Foxy Brands, is exactly what it sounds like—the nutrient-dense leaves of the broccoli plant that farmers have traditionally tossed aside while cultivating broccoli crowns.

Now, these subtly sweet leaves (think: sugar snap peas) have been given new life and will do the same for your stir-frys, smoothies, and even sandwiches—in fact, we think they make the perfect sturdy, low-cal substitute for a flour tortilla. Simply load them up with your favorite fillers, roll, and eat; or fold in half and consume taco-style.

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The perks: BroccoLeaf is organic, high in the immune-boosting antioxidant vitamins A and C, and a great source of bone-building minerals compared to other leafy greens—just two leaves contain 30% of your daily value of calcium (2x as much as kale) along with a hefty dose of vitamin K, which is what allows your body to actually utilize this calcium.

Oh, and did we mention that it only costs $1-$2 a bunch? Can't beat that. Give this new green a whirl with this simple sauté recipe—the perfect base for salmon, chicken, shrimp, or your whatever protein you choose.

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BroccoLeaf Simple Sauté

SERVES: 2 to 4

1 bunch BroccoLeaf
2 Tbsp olive oil
1 Tbsp minced garlic
1 pinch red pepper flakes

1. TRIM BroccoLeaf stems where they meet the leaves. Roll the trimmed leaves lengthwise so they resemble a rolled cigar. Holding the roll with one hand, slice the leaves crosswise into thin ½" wide "noodles."
2. ADD olive oil to sauté pan over medium heat until oil ripples. Add garlic and stir until it begins to caramelize. Add BroccoLeaf "noodles" and water, and cover and steam until roccoLeaf is soft and bright green, about 2 minutes. Season to taste with red pepper flakes and salt.

MORE: The 10 Healthiest Greens You Can Eat For The Least Amount Of Calories

Ginger-Scallion Pork BroccoLeaf Cups

Photo by Emily Kate Roemer

SERVES: 4

1 Tbsp safflower oil
2 scallions, chopped, white and light green parts only
1 Tbsp julienned fresh ginger
1 clove garlic, thinly sliced
1 lb lean ground pork
2 Tbsp less-sodium soy sauce
1 Tbsp fish sauce
2 tsp Sriracha hot sauce
6 - 8 BroccoLeaves
Shredded carrots, for serving
Diced cucumber, for serving

1. HEAT oil in a large skillet over medium-high heat. Add scallions, garlic, and ginger. Cook until fragrant, 1 to 2 minutes. Add pork and cook until browned, about 5 minutes.
2. STIR in soy sauce, fish sauce, and Sriracha and cook 1 minute more.
3. SERVE pork mixture in BroccoLeaf cups garnished with carrots, cucumber, and extra scallion.

NUTRITION (per serving) 230 cal, 30 g pro, 9 g carb, 2 g fiber, 1 g sugars, 8 g fat, 1.5 g sat fat, 840 mg sodium

Stephanie Eckelkamp Stephanie Eckelkamp is a freelance writer, health coach, and former associate editor for Prevention covering health, food, and nutrition.

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