Shoots my wife likes those things they make her farts stink so bad it peels the paint off the walls.
Not that mine are much better
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What's your favorite edible Brassica? (kale, collards, cabbage, cauliflower, etc.)
- Thread starter Aruka
- Start date
Not that mine are much better
For salad, arugula.
Cooked, broccoli rabe/rapini.
Honestly, I think I could live the rest of my life on baguette, proscuitto, boquerones, fontina (DOP), with an occasional arugula salad and be just fine.
Cooked, broccoli rabe/rapini.
Honestly, I think I could live the rest of my life on baguette, proscuitto, boquerones, fontina (DOP), with an occasional arugula salad and be just fine.
1) Kale - everlasting freshness once rubbed in olive oil and salt.
2) Brussel sprouts - must be roasted with garlic and chilli pepper
3) Broccoli - raw
I eat a lot of these which may explain why my gf always complains about my night farts. I tell her they sound big, but smell sweet.
2) Brussel sprouts - must be roasted with garlic and chilli pepper
3) Broccoli - raw
I eat a lot of these which may explain why my gf always complains about my night farts. I tell her they sound big, but smell sweet.
Everywhere outside of the US seems to call it Rocket. You commies can keep your "Rocket" and easily your scalable metric system!
Cut the brussels sprouts in half, sauté cut side down medium heat in olive oil for maybe 6-8 minutes, then flip over and throw on some salt and sweet balsamic vinegar and cook for another 5 or so minutes. So good.
I don't really care about stinky farts though, so YMMV
I don't really care about stinky farts though, so YMMV
I do this but add some good crusty bread chunks (think giant croutons/panzanella) and baconCut the brussels sprouts in half, sauté cut side down medium heat in olive oil for maybe 6-8 minutes, then flip over and throw on some salt and sweet balsamic vinegar and cook for another 5 or so minutes. So good.
I don't really care about stinky farts though, so YMMV
Spinach is not a Brassica
Amaranthaceae - Wikipedia
en.wikipedia.org
Spinach shares a family with Amaranth and Quinoa. Pretty neat, huh?
They just got a bad rap back in the day (along with every other veg) because they steaming was the only way anyone ever prepared them. Steamed frozen brussels, gross...olive oil+ salt, roasted or sautéed fucking great
I'm big on broccolini right now
but, but, but....there is absolutely NOTHING as delicious as the feeling
of a sharp knife moving through a stack of collard greens
I chiffonade mine and add them to almost everything I cook and there
is something truly sublime about the feel and sound of the blade moving
through the layers
but, but, but....there is absolutely NOTHING as delicious as the feeling
of a sharp knife moving through a stack of collard greens
I chiffonade mine and add them to almost everything I cook and there
is something truly sublime about the feel and sound of the blade moving
through the layers
I was like "WTF is a Brassica?!"... used google translate... in portuguese it's called... guess? Brassica!
I can't speak my own fucking language...
I can't speak my own fucking language...
Recipe?
Growing up with her mother's cooking was a risky thing for Sweetie-pie.
More than one her mom gave her food poisoning. In fact, years ago the mom-in-law gave us a Campylobacter infection to go along with the Thanksgiving meal. Now it is take out Chinese only for Thanksgiving (if we go there).
Anyway, during her childhood, there was a cauliflower and cheese dish that inflicted such damage, to this day, my wife despises the sight of it, much less the smell. I can't even make it for myself lest the scent waft in her general direction.
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Coliflor. That’s what we eat the most off of your list. Second broccoli. Capeado (light steam, egg white, flour, fry ‘em up, en salsa roja)