Chefs and farmers have been eating broccoli leaves for years—and for good reason. "One serving supplies your daily dose of vitamin C, plenty of antioxidants like vitamins A and K, and the same amount of calcium as a glass of milk," says Ashley Koff, RD, nutritionist. Broccoli leaves are versatile and yummy, with a milder flavor than the florets. The leaves taste great in a smoothie; roasted with oil, salt and pepper to make chips; or tossed in a salad.
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