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What's your favorite edible Brassica? (kale, collards, cabbage, cauliflower, etc.)
- Thread starter Aruka
- Start date
Arugula no doubt. The good stuff, not the flavorless store stuff. Great for a fresh salad, sandwich or sautéed in a stir fry. Also doesn't make me gassy unlike everything else on the list.
If you want to be a douchebag patron try calling arugula "rocket."
1 vote for arugula. Someone likes the taste of burnt tires.
for the record I'm team caulfilower w/ brussel sprouts a close 2nd.
for the record I'm team caulfilower w/ brussel sprouts a close 2nd.
I did the same
1. Cauliflower
2. Brussels
3. Cabbage
I eat a ton of all these though
1. Cauliflower
2. Brussels
3. Cabbage
I eat a ton of all these though
Wifey makes a great cabbage vinegar/wine thing that we all love/crave.
Very refreshing and doesn't weigh you down as a quick snack.
Very refreshing and doesn't weigh you down as a quick snack.
Voted for cabbage. Cheap, works both raw and cooked, and reminds me of Chinese food. I usually pull my proteins from the pan, throw in some chopped onions or shallots if I have them on hand, then cook down the cabbage. No brainer.
In fairness, that works with most brassicas, but cabbage seems to do the best IMO. Kale in sausage grease with italian sausage, garlic, rigatoni and romano cheese is my go to pasta.
Cauliflower is great lots of ways and arguably the most versatile. I like to cut it into steaks and brown them in a hot pan with some olive oil and roast in the oven.
What I like about arugula is you can put it on a plate raw and throw your meats on top of it, giving it a gentle wilt and a nice bitter contrast to the meatiness and fat
In fairness, that works with most brassicas, but cabbage seems to do the best IMO. Kale in sausage grease with italian sausage, garlic, rigatoni and romano cheese is my go to pasta.
Cauliflower is great lots of ways and arguably the most versatile. I like to cut it into steaks and brown them in a hot pan with some olive oil and roast in the oven.
What I like about arugula is you can put it on a plate raw and throw your meats on top of it, giving it a gentle wilt and a nice bitter contrast to the meatiness and fat
Cauliflower with cheese sauce. Use welsh cheddar and a Sort of bechamel sauce
it’s really good
it’s really good
How long have you known that you are gay?Voted for cabbage. Cheap, works both raw and cooked, and reminds me of Chinese food. I usually pull my proteins from the pan, throw in some chopped onions or shallots if I have them on hand, then cook down the cabbage. No brainer.
In fairness, that works with most brassicas, but cabbage seems to do the best IMO. Kale in sausage grease with italian sausage, garlic, rigatoni and romano cheese is my go to pasta.
Cauliflower is great lots of ways and arguably the most versatile. I like to cut it into steaks and brown them in a hot pan with some olive oil and roast in the oven.
What I like about arugula is you can put it on a plate raw and throw your meats on top of it, giving it a gentle wilt and a nice bitter contrast to the meatiness and fat
If it's in front of at the table, you eat it and say it's the best thing you've ever had.....You're welcome!