How to use broccoli stems: Recipes to save money and reduce food waste in your kitchen

Broccoli is one of Australia’s most popular vegetables, but too often the stalks and leaves end up in the bin while only the florets make it onto the plate.

Recipe developer and Paddy’s Markets ambassador Melinda Essey wants to change that, sharing three easy recipes that use every part of the humble vegetable to save money, reduce food waste and create delicious family meals.

From a hearty one-pan bake to homemade pickles and a comforting Italian sausage pasta, Essey says broccoli is far more versatile than many home cooks realise.

She’ll also be hosting a live cooking demonstration at Paddy’s Markets, showing shoppers how to make the most of fresh, seasonal produce.

ORECCHIETTE with BROCCOLI LEAF and ITALIAN SAUSAGE

Ingredients

• 2 tbsp extra virgin olive oil
• 350g Italian style pork sausages, casings removed
• 2 garlic cloves, finely chopped
• 2 anchovy fillets in oil, drained
• Pinch chilli flakes (optional)
• ½ cup (125ml) dry white wine
• Large handful broccoli leaves
• 350g orecchiette or any short pasta
• Sea salt and freshly ground black pepper
• Freshly grated Pecorino Romano, to serve

Method

1 Bring a large pot of water to a boil. Once boiling, add salt.

2 Meanwhile, in a large skillet, heat olive oil over medium heat until shimmering. Add sausage and using the back of a wooden spoon, break it into small pieces. Cook until golden, about 3-4 minutes. Add garlic, anchovy and chilli (if using), and continue to cook until fragrant and anchovy has dissolved.

3 Deglaze the pan with the wine. Bring to a simmer scraping up any stuck-on bits with a wooden spoon and cook until mixture is slightly reduced. Turn to very low heat.

4 While the sauce is cooking, add broccoli leaves to the boiling water and cook until barely tender, about one minute. Using a spider strainer or slotted spoon remove leaves from the pot, keeping the boiling water in the pot. Set leaves aside. Chop roughly if large.

5 Add pasta to boiling water. After five minutes cooking time, pour one cup of the pasta water into the skillet. Continue cooking pasta. Return skillet to medium high heat stirring pan constantly until cooking water emulsifies with olive oil mixture. Meanwhile continue cooking pasta until it is softened but well shy of al dente (a few minutes less than packet directions). Using a spider strainer or slotted spoon, transfer pasta to skillet reserving another cup of pasta cooking water. Add broccoli leaves to the pan. Cook on medium-high heat, stirring and tossing, until pasta is al dente and sauce is thickened and coats noodles, adding more pasta water as necessary.

6 Remove from heat, stirring through most of the cheese. Taste and adjust seasonings accordingly. Serve immediately, garnishing with additional cheese and chilli flakes if desired.

QUICK PICKLE BRINE

Ingredients

• 250ml apple cider vinegar
• 250ml water
• 1 tbsp sugar
• 2 tsp salt
• 2 tsp whole spices (eg peppercorns, mustard seeds, coriander seeds, cumin seeds and/or chilli flakes)
• Broccoli stems, peeled & cut into spears or rounds

Method

1 Wash and dry the jars and lids.

2 Add the spices to the sterilised jars.

3 Pack the broccoli stems into the jars, leaving around 2cm clear at the top.

4 Place the vinegar, water, sugar and salt in a small saucepan. Bring to a boil over high heat, stirring until sugar and salt are dissolved. Pour the brine over the veg, filling each jar to within 1.5cm of the top.

5 Gently tap the jars against the counter a few times to remove any air bubbles. Top up with more brine if needed. Seal and allow to cool to room temperature, then refrigerate.

6 The flavour will improve with age. It’s best to wait 48 hours before cracking them open. This recipe can be tweaked to suit your taste. Add more or use less sugar, salt, spices or water to the brine if you prefer a stronger or milder pickle.

ONE PAN GARLICKY STEMS & LEAVES

Ingredients

• 4 tablespoons extra-virgin olive
• 1 medium onion (160g) thinly sliced
• 3 large thyme sprigs
• 8 garlic cloves, thinly sliced
• 1 tsp ground cumin
• Up to 500g (however much you have) broccoli/cauliflower/kale leaves (cut) & stems sliced into 1cm rounds
• 500g potatoes, unpeeled & quartered or eighthed depending on size
• 400g can cannelini beans, drained & rinsed
• 375ml chicken/vegetable stock
• 1 small lemon, zest and juice
• Large handful parsley, leaves & stems (separated) finely chopped
• Sea salt and freshly ground black pepper
• Crusty bread, for serving

Method

1 Heat oven to 200C.

2 Heat the oil over medium heat in a large Dutch oven or ovenproof pan with lid. Add onions and thyme. Cook for two minutes until onion is translucent but not brown. Season well with salt and pepper, then add the garlic and cook for one minute more. Sprinkle in the cumin and cook stirring for another minute.

3 Next add the leaves, stems, potatoes and beans. Mix well to combine. Pour in the stock, stir well and bring to the boil.

4 Cover with the lid and bake in the oven until veg is tender, 25-30 minutes.

5 Once cooked, discard thyme sprigs, and stir in the lemon zest, juice and half of the parsley. Mix well, taste and adjust seasoning if necessary.

6 Serve warm or at room temperature, with additional parsley garnish and crusty bread to soak up the sauce.