Brussel Sprout GREENS or LEAVES
Anyone have a recipe for cooking the leaves of brussel sprouts? Not the leaves from the baby cabbage parts, but the the actual leaves (they're about 6-8 inches long, dark green, with a big stem/rib collection).
Whenever I search I get lotsa recipes for the actual cabbage parts, but none for the greens. Please help!
p.s. please don't tell me just to cook them like collard/mustard greens, because thus far I fail at that--miserably : )
Beside including the raw greens in a salad (if they are young and tender enough) steamed young leaves from broccoli, cabbage, sprouts, etc., are full of nutrients. The younger leaves will be the most tender, less sulphury tasting. Fold the leaves in half at the rib, and pull the rib away from the green part. (thank you Julia) Or you can lay the folded leaf on a cutting board and slice the rib out. Then roughly chop the greens before cooking.
Steaming, or braising in a saute pan with some shallots or garlic will probably get the best results.
Then it's what you DO with them. You can enjoy them plain as a vegetable side dish, or incorporate their goodness into any type of casserole, egg dish, veg saute, potato dish, stirfry, etc. Do you need more info, as in an actual recipe, to get you started? Here's one:
Green Twice Bakes
1 cup chopped steamed baby greens (kale, broccoli, b. sprouts, mustard, immature cabbage, etc)
4 medium russet potatoes, baked
1/4 c butter
1/3 c hot milk
1/3 c grated parmesan cheese
1/2 c cottage, ricotta or crumbled casera cheese
1/2 tsp fresh thyme
1/4 c fresh chopped parsley
s & p to taste
Bake the potatoes till the skins are nice and crispy. Cool 5 minutes, then slice off the top 1/2 ", lenthwise. With a spoon, remove the cooked potato innards into a large bowl. (Leave a thin layer of potato inside for stability).
Roughly mash the cooked potato, and add the butter, hot milk, greens, and the cheeses, herbs (reserve 1 T for garnish), and seasoning. Stuff the potato shells to slightly mounded, return to hot oven and bake 10-15 minutes till slightly browned. You can replace the 'top' for presentation, slightly akimbo.
Garnish with a sprinkle of reserved chopped herbs.
If you don't want to go to the trouble of stuffing potato shells, just bypass that part and put all the ingredients in a shallow oiled casserole and bake that way. Garnish with reserved herbs for presentation.
I made some last week, using a couple of T of leftover garlic butter used for dipping lobster. hoo-baby.
I bought four giant stalks of brussels sprouts at the very last farmers' market the other night, so I am awash in brussels sprouts greens right now!
Tonight, I removed the ribs as described in toodie jane's post, ripped the greens from one stalk (once ripped, probably somewhere around 5 cups of greens) up into little pieces and put them in a large pan to sautee. I chopped up about 5 cloves of garlic, one small red onion, and one small Fuji apple. I put these all in the pan together with about 2 tablespoons of olive oil and then I put the lid on and cooked at medium heat covered for probably about 20 minutes, stirring frequently. Once the greens were pretty tender and very dark green, I seasoned with salt and pepper and added a healthly pinch...maybe 1-2 tsps...of sugar. I stirred, let cook for another 3-5 minutes and then turned off the heat. Crumbled some pecans and walnuts I had toasted earlier on top and voila! It was pretty tasty.
I'm not a big fan of bitter greens, so the sugar in this recipe mitigates that without being too saccharin. You could probably use dried cranberries or raisins in place of the apples and pumpkin seeds or cashews in place of the other nuts. Good luck!
I had been growing what I thought were collard greens in my vegetable garden and using them with kale in soups and sautes. Then in October, I noticed little lumps growing along the stalks and discover that I had been cooking with brussel sprouts greens. They have actually been working very well in my calde verde and now I have to look for recipes for the brussel sprouts themselves.
I think I need to buy some plant labels next year. There were too many of these surprises this year.
I've used the leaves to sub for grape leaves when making dolmas. Worked really well but they are long.
Here's what I look to do with almost any sort of hearty leafy green. I've done this with squash leaves, large perilla, and pretty much any kind of choy. Just blanch them very quickly in some boiling water until they're malleable, but not soft or falling apart. Run under cold water and then squeeze out as much water as you can.
Take one leaf, fill with rice and top with some kochujang (korean red pepper paste) and a small bit of sauce made with soy sauce, sesame, oil, kochugaru (red pepper powder), sesame seeds, and green onions. Wrap. Eat. Enjoy. Repeat.