Purple sprouting broccoli is one of the earliest spring crops in the Pacific Northwest. It’s an old English variety and its small, tight purple heads and green stalks and leaves are gorgeous–all of which is not only edible but sweet and delicious. It’s quick-cooking and suitable for a variety of dishes.
The stems can often be fibrous and a bit tough which you can test by taking a bite of it, raw. If it’s tough and too chewy, simple peel the skin off the stems with a small paring knife. The stems below the skin will be perfectly tender.
It’s simplest, but quite delicious, preparation is a quick sauté in olive oil with garlic or freshly grated ginger. It does well in a hearty bean salad or rice noodle and green curry dish, and it’s beautiful and tasty on pizza.