Do you sometimes end up with an organic cauliflower with lots of nice leaves and feel bad about throwing them away? Well, here’s a simple recipe to make in a short time. I should mention that I grow them in my garden, and I’m sure they have no chemicals, so when I harvest them, I keep the leaves and core aside, always trying to use them either for an omelette or even for a velvety soup with an intense flavor. Let’s see how to do it in a few steps.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 10.5 oz cauliflower leaves
- 4 eggs
- salt
- extra virgin olive oil
Steps
Let’s start by roughly chopping the leaves and blanching them in a little salted water, let them blanch for 10 minutes. Drain the leaves and dip them in cold water to fix the chlorophyll, drain them again and let as much water as possible drain out. Put 4 tablespoons of extra virgin olive oil in a pan and heat it, add the drained leaves and sauté for 5 minutes, adjust with salt and pepper.
In a bowl, crack the 4 eggs and add a pinch of salt and a grind of black pepper, beat them with a whisk, 2 forks will also work. Once they are well combined and foamy, add them to the pan with the leaves, keeping the flame not too high. Cook for 5 minutes, then flip it with the help of a flat plate. Continue cooking for another 5 minutes, remove from the heat, and now there’s nothing left but to eat it…
