Eat Veggies, save the planet

Brussel sprout leaves
March 18, 2008, 7:37 pm
Filed under: gardening, recipes

Brussels sprouts are related to broccoli, cabbage and cauliflower. They are part of the cruiferae or mustard family , so known because of a four-part flower in the shape of a cross.

I used to say that the only vegetable I didn’t like was brussel sprouts, but now that I grow them and braise them they are delicious.

I went to Angel Valley Organic Farm for the tour in January and dicovered that one can eat the brussel leaves also.

It is March in Austin and the brussels sprouts are getting huge. The tops of the plants have turned into what looks like little cabbages. Yesterday I picked them and here is how I cooked them.

  • 1 tsp canola oil
  • 2 cups brussel leaves
  • pinch of pepper
  • 2 pinches of salt
  1. Heat cast iron pan to medium high and add oil
  2. Shred leaves, wash and place damp leaves in pan.
  3. Sprinkle with salt and pepper.
  4. Stir, reduce heat to low and cover.
  5. Cook for 5- 8 minutes stirring once and serve.

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