I took a walk down an old trail that meandors into town over assorted woods alongside the backs of abandoned buildings – near wilded gardens.
I spotted a broccoli plant without broccoli, but tons of tasty and nutrition-rich leaves, often ignored and discarded by consumers. So I pulled out my handy scissors and clipped a few, along with the outer leaves of a nearby cabbage needing barber, and another variety of cabbage and kale at the next spot.A few hikers smiled and nodded as they passed me, snipping and clipping into my sack.
Broccoli Leaves Without Broccoli - Spigariello
Courtesy of Veggie Gardening Tips
Just several hardy leaves with this trusty manicure device, and I conveniently continued on with at least a week's supply of fresh greens - and greens that stay fresh. (Since supermarket greens are a lot older than we often think - at the end of this supply, the leaves were still firm and rich - fresher than the freshest ones on a quality store shelf.)
I added some of Green Dean's "Eat the Weeds" dandelion greens on the way.
Once home, they were soaked and well cleaned, chopped, and mixed - then ready to pull from the refrigerator for fast, delicious, assorted stir fries and soups.