Broccoli Leaves
In the OUR Educational CSA box this week you are receiving large broccoli leaves, which many people don’t realize are completely edible and delicious! As permaculturalists it is so important to use every part of the foods we grow or buy in order to avoid waste. So we thought these broccoli leaves would be an interesting educational piece in how to use the whole plant rather than just the crowns. Broccoli leaves can be treated just like chard or kale in your cooking, and lightly steamed to compliment any dish.
Brazilian-Style Black Beans with Fennel
Here at OUR ECOVILLAGE we have the pleasure of not one but two interns from different parts of Brazil. For both of them, there’s nothing like rice and beans with onion and garlic to make them feel at home. In this recipe, you can add OUR fennel leaves at the end to assist with digestion and give it a lively aroma. This recipe is high in fiber and antioxidants, and when served with rice it offers a complete protein meal!
Ingredients:
- 4 cups black beans
- 3 bay leaves
- 2 tbsp olive oil
- 2 medium onions, diced
- 4 cloves of garlic, crushed
- 1/4 cup of fennel leaves, chopped
- Salt and pepper to taste
Instructions:
- Cook beans with the bay leaves using either a pressure cooker or a long soak method. Drain.
- In a large frying pan, add the oil.
- When the oil is hot, add the onions, garlic, salt, and pepper.
- Ladle about a cup of cooked beans into the frying pan. Continue to fry for a couple minutes to integrate the flavours into the beans.
- Dump the frying pan into the pot of beans. Stir.
- Finish by stirring in the fennel.
