Kale (Broccoli) (bunch)


Broccoli leaves are green in color and have a similar taste, though sweeter than broccoli or spinach! Their texture is similar to their brassica cousins, kale and collards. Broccoli leaves are high in beta carotene and Vitamin A.

Treat broccoli leaves as you would kale or collards: the stems and ribs will be tougher than the leaves so you can either remove and compost them or cook them longer than the leaves until they are tender.

  • Broccoli leaves are best cooked. They can be sauteed, steamed, roasted, or baked into chips like kale.
  • Broccoli leaves can be juiced: try juicing them along wih apple, lemon, and ginger root. You can also add them to smoothies.

Organic produce are free of poisonous pesticides and are grown with natural fertilizers in a sustainable manner which encourages biodiversity and soil and water conservation. Organic fruit and vegetables are significantly higher than store bought produce in antioxidants and phenolic phytonutrients, which preserve your body and prevent disease.

Organically Grown


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