Did you know that broccoli plants have large, edible leaves? I didn’t until a few weeks ago. Working at Fair Weather Farm at Fairhill is broadening my knowledge of vegetable varieties and all their delicious edible bits. Broccoli leaves are large and very similar to collard greens in texture and preparation. I received a bunch in my work share and so decided to toss them into a quick lentil curry for a vitamin packed, vegan weeknight dinner for one. Lentil curry may sound complicated but lentils are super easy and quick. Unlike most legumes, you do not have to presoak them and they are tender in about 20 to 30 minutes. Lentils also freeze well and taste even better the next day so they’re perfect for lunch. Not a fan of curry? Get creative and season the lentils anyway you like.

Ingredients: 

1 cup red lentils

2 tomatoes, chopped

4 broccoli leaves, stems removed, chiffonade cut

1/2 sweet onion, chopped

2 cloves garlic, chopped

1 teaspoon curry powder

1 teaspoon turmeric powder

1 teaspoon Garam Marsala

3 cups vegetable stock

2 dried chile de arbol, optional

1 teaspoon Ghee

Salt and pepper to taste

Method: 

In a cast iron skillet or large pan saute the onions (and chilies if using) in the Ghee about 3 minutes. Salt and pepper the onions. Add the garlic and saute a couple minutes longer then add in the seasonings, broccoli leaves, and tomatoes. Cook an additional 5 minutes. Add the stock, bring to a boil then add in the cup of lentils. Reduce to a simmer and continue cooking the lentils until they are tender and the stock has thickened, about 20-30 minutes stirring occasionally. Adjust seasoning as needed. Serve over Basmati rice.