In my continuing quest to make use of every inch of my garden, I thought I’d share another broccoli-leaf tip with my fellow gardeners: sauté them! Like kale leaves, broccoli leaves make great chips, so it’s no surprise that that they’re ideal for steaming and sautéing, too. And the leaves are even tastier when you sauté them in the pan drippings from top-notch salami. (If you’re wondering why you would ever sauté salami, think about the lovely crisped pepperoni slices that come on pizza. Yep. Salami made with grass-fed beef tastes even better than those pepperoni slices…especially when you sauté it. Or when you don’t sauté it, because grass-fed meat just tastes better, period. Far more flavor.)
If you don’t have broccoli leaves, feel free to use chopped kale or collard greens in this recipe. Just be sure to get a good-quality salami made with meat from grass-fed/pastured animals. Applegate Farms makes a nice one, or perhaps you’re fortunate enough to live near a farmer’s market where you can purchase your meats directly from farmers. I just bought beef-and-pork salami from my farmer for the first time last week and thought it was the best salami I’d ever had.
Sautéed Broccoli Leaves with Avocados & Salami
You want to start with thinly sliced salami, so if you didn’t purchased it sliced, go ahead and slice off about 8 pieces per person. Heat slices in a medium skillet over medium heat for about 5 minutes, stirring occasionally, or until the slices are crispy and starting to turn golden brown (they’ll also curl slightly around the edges). While the salami is cooking, rinse off about 5 large broccoli leaves OR 5 kale/collard leaves per person and pat dry. Chop coarsely.
When the salami is crispy, remove the slices to a plate with a slotted spoon so that the drippings stay in the skillet. As soon as the salami is cool enough to touch, crumble or chop it into smaller pieces.
Add chopped broccoli leaves to the skillet and reduce heat to medium-low. Sauté, stirring occasionally, for 3 minutes or until leaves have passed the softening point and are turning a light golden brown on the bottom.
Serve leaves topped with sautéed salami and chopped avocado. (Assume half of an avocado per person.) The salami — and the leaves that have been sautéed in the salami drippings — will be so flavorful that you won’t need to add any seasonings.
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