Can You Use Broccoli Leaves Like Kale? A Guide to This Versatile Green

December 22, 2025 •

2 min read

A study shows that up to 40% of food produced in the United States is wasted, including edible parts of vegetables like broccoli leaves. Often overlooked, broccoli leaves are edible and a nutritious alternative to kale.

Quick Summary

Broccoli leaves are edible and can be cooked like kale, with a milder, sweeter flavor. They are packed with vitamins and minerals, perfect for stir-fries, soups, salads, and chips. Using them helps reduce food waste and offers a nutrient boost.

Key Points

Edibility and Flavor: Broccoli leaves are edible and delicious, with a milder flavor than kale.
Nutritional Powerhouse: They are rich in vitamins and minerals, sometimes surpassing the florets in nutrient content.
Cooking Versatility: Use them in any recipe calling for greens like kale, chard, or spinach, including sautés, soups, and salads.
Low-Waste Cooking: Cooking with broccoli leaves minimizes food waste and maximizes nutritional value.
Simple Preparation: Wash the leaves; for larger ones, remove the fibrous central rib before cooking.
Try Something New: The texture and flavor are a pleasant surprise, making them a great way to add variety.

Discovering the Edible Side of Broccoli

The question of whether you can use broccoli leaves like kale is often asked. The answer is yes. These leaves, which are part of the Brassica family, offer a way to add more greens to your diet. Often discarded, broccoli leaves are a hidden gem.

Nutritional Profile: Broccoli Leaves vs. Kale

Both broccoli leaves and kale offer different benefits. Broccoli leaves are high in vitamins A, C, and K, as well as calcium, manganese, and antioxidants. The leaves can contain higher levels of certain nutrients than the florets. Kale is higher in calcium, iron, and most trace minerals per serving. Including both in your diet provides a wider range of vitamins and minerals.

Comparison Table: Broccoli Leaves vs. Kale


Feature	Broccoli Leaves	Kale
Flavor Profile	Milder and sweeter, with a faint, earthy broccoli taste.	Often more bitter and pungent, though this can vary with variety.
Texture (Cooked)	Softer and wilts more easily than kale, with a slight succulence.	Heartier, holding its shape and firmness better during cooking.
Cooking Method Suitability	Excellent for sautéing, soups, stews, wraps, and chips due to milder flavor.	Ideal for salads (massaged), smoothies, stir-fries, and chips.
Nutrient Density	High in vitamins A, C, and K; especially rich in antioxidants and beta-carotene.	Excellent source of vitamins K and C, calcium, iron, and other trace minerals.
Best Use (Raw)	Tender, young leaves are best for salads and wraps.	Larger leaves can be massaged to tenderize for salads or used in smoothies.

Preparing and Cooking Broccoli Leaves

Preparing broccoli leaves is like preparing collard greens or chard. First, wash the leaves. For larger leaves, remove the fibrous central stem. Younger leaves can be used whole.

Popular Cooking Methods

Sautéed Greens: Sauté the leaves with garlic, olive oil, and lemon juice.
Soups and Stews: Add chopped broccoli leaves to the pot.
Stir-Fries: Julienne the leaves and add them to a stir-fry.
Broccoli Leaf Chips: Toss the leaves with oil, salt, and seasonings, then bake until crisp.
Raw in Salads and Smoothies: Add younger leaves raw to salads.

A Sustainable and Nutritious Choice

Using broccoli leaves is a step toward reducing food waste and making the most of your produce. When you buy a whole head of broccoli, you get nutrient-dense greens. It is a practice that adds new flavors and textures to your cooking.

Conclusion: Go Green and Get Creative

Broccoli leaves are a versatile substitute for kale. Their milder, sweeter flavor and softer texture make them easy to use in many dishes, from sautéed greens to soups and chips. By using the entire broccoli plant, you maximize its nutritional potential, reduce waste, and expand your culinary horizons. Use them just like kale and enjoy a delicious meal.

For more ways to use every part of your vegetables, consider cookbooks like The No-Waste Vegetable Cookbook.

Frequently Asked Questions

Yes, broccoli leaves are safe to eat and are nutritious.

Broccoli leaves have a mild, earthy, and subtly sweet flavor that is less bitter than mature kale.

You can cook broccoli leaves like kale or collard greens. Methods include sautéing, adding to soups, or baking into chips.

Yes, especially the younger leaves. They can be added to salads or used in wraps.

You can find broccoli leaves at a farmer's market or grow your own.

Yes, broccoli leaves are highly nutritious, with higher levels of certain compounds than the florets.

For larger leaves, remove the tough stem. The stems of smaller leaves are often tender.