Sauteed Broccoli Greens

I know what you’re thinking, “another wilted greens recipe”, but hold on a minute, this one calls for bacon grease! Now that I have your taste bud’s attention, it’s time to introduce the most delicious sauteed broccoli greens dish out there. Also, feel free to substitute the broccoli greens with any hardy vitamin packed leaves of your choice! 

If you have ever grown broccoli in the Solaris Garden, you may well know that in a matter of a couple weeks you are going to have large fan like leaves cascading over all your other plants. Go ahead and pick the outermost largest leaves to use for this recipe, leaving the new smaller ones in tack, and allowing the head of broccoli to continue growing!

Servings: 2


2 cups of broccoli greens, cooked (about 15 large raw leaves)

1/4 cup green onion, chopped

5 sprigs fresh rosemary, minced

2 cloves garlic, minced

2 tbsp bacon grease

1 tsp salt and pepper, to taste

Put it together:

  1. Wash broccoli greens and remove stem (including the main central vein in leaves).
  2. Tear broccoli leaves into small pieces, chop green onion, mince garlic and rosemary.
  3. Heat the bacon grease over medium heat in a large soup pot or french oven.
  4. Sauté green onion and garlic for 2 minutes then add the broccoli greens and rosemary. Sauté for 10-15 minutes, stirring often – it will be finished when the garlic and onions soften, and the broccoli greens are wilted. 
  5. Grab your plate and call dibs before it’s all gone! 

Recipe courtesy of, 

Jane, a very kind soul

Thank you!

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