Wondering what to do with your broccoli stalks? Try this broccoli stalk noodle recipe, and you’ll never want to throw away broccoli stalks again. Broccoli stalk noodles have the perfect texture. They hold up like al dente pasta, unlike other veggie noodles, like zucchini, which can get soggy and watery when cooked.
As I was doing research for The Real Food Grocery Guide, I discovered that broccoli stalks are just as nutritious as the broccoli “crowns” – in fact, they actually contain more fiber than the florets. Stalks are edible and nutritious, so spiralize them and eat up!
Here’s the recipe:
Broccoli Stem Noodles
2 broccoli stalks, extra “branches” removed to create a cylinder shape
1 clove garlic
2 tsp. olive oil
2 Tbsp. water, more as needed
Pink Salt, to taste
Black Pepper, to taste
Spiralize broccoli into thick noodle-like strands.
In a pan on medium/low heat, add enough olive oil to cover the bottom of the pan.
Add chopped garlic and cook for 30-60 seconds before adding broccoli noodles.
Add water, pink salt, and black pepper. Stir well. Cook for 7 minutes, stirring occasionally, and adding more water, 1 tablespoon at a time, as needed, to prevent sticking to the pan.
When the noodles are soft, yet firm, remove to a bowl. Taste, and season with additional salt and pepper, as needed.
Get the printable recipe here.
Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.