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I made broccoli leaf laing. Laing is usually made with taro/gabi leaves stewed in gata/coconut milk, but I had broccoli leaves that would otherwise been thrown away. Pressure cooked it for 20 minutes was enough to make it soft.
@abolisyonista
20 **minutes** in a **pressure cooker**? Wa na nalata?
@gowin Okay naman siya. Broccoli leaves are hardy and high in fiber kasi. Not sure how it compares to kale. Other recipes call for cooking the leaves for 45 minutes in a normal pot. I shortened it to 20 minutes in high pressure nalang.
@gowin@social.tchncs.deSalamat sa detalye
Normally, I cook the florets in less than 10 minutes, in a pot, so I'm surprised that it took you 20 in a pressure cooker.
You should look into microwaving, too. From experience, this will take about 5 minutes.
@gowin These aren't florets, these are the leaves of the broccoli, usually discarded when eating broccoli. It's tougher than the florets and takes longer to cook. Pero it's edible and is the same species as cabbage and kale, just tougher kasi the leaves are usually discarded.
Ahh, that explains it all. Thank you.
Yeah, that's the much tougher part.
I imagine you can slice them thin, then fry or broil them. I'll experiment next time I get some.
@gowin I don't think you can fry them as it's too tough. Usually only boiling or pressure cooking can soften the leaves to be edible.
Just as I thought it'd be possible:
https://plantyou.com/broccoli-stem-fries
I think their other recipe for broccoli, tater tots , is more interesting.
