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What's your favorite edible Brassica? (kale, collards, cabbage, cauliflower, etc.)

What's your favorite edible Brassica? (kale, brocolli, cabbage, etc.)

  • Total voters
    47
afoaf

afoaf

Duke status
Jun 25, 2008
49,647
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I have to cut it way down in to small bits so my heathen offspring are none the wiser

I have 4 collards growing in pots. it's a super easy plant to grow. pull off fresh leaves
weekly to cook with...usually with enough extra to share with neighbors. I highly
recommend giving it a go...if you can put it in the ground, even better. it is very
resilient and doesn't have a very large footprint.
 
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grapedrink

grapedrink

Duke status
May 21, 2011
26,215
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A Beach
surfadelphia said:
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
Click to expand...
Steaming was how most kids who grew up during the low fat madness of the 80s/90s are their veggies, and our parents wondered why we didn’t want to eat them :foreheadslap:
 
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afoaf

afoaf

Duke status
Jun 25, 2008
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freeride76 said:
it's got a footprint?
Click to expand...
grows tall and slender, doesn't sprawl out

I actually keep some potted strawberries on top of the soil of the collard plant so I can get
some more produce from the same amount of space

I'm growing in my drivewayard, so I'm trying to pack it in and be as vertical as possible

I have a tomato running up into the canopy of my neighbor's tree
 
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B

b.r.

Phil Edwards status
Dec 19, 2003
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Leucadia
www.youtube.com
I like them all. Currently enjoying some broccoli tossed with avocado oil and salt and pepper cooked in the air fryer dipped in some sweet hot Beaver mustard.
 
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Aruka

Aruka

Tom Curren status
Feb 23, 2010
12,171
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PNW
Autoprax said:
You have to caramelize Brussel sprouts.

I don't know how to do it,

Sometimes I just do it.
Click to expand...
high heat is key for caramelization.

for brussels: slice in half, toss in bowl, coat in olive oil, salt, pepper. place on baking tray in single layer (don't crowd). oven @ 400F. 25 mins, flip with spatula, another 10-15 mins and done. sprinkle with a little extra salt if needed.
 
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surfadelphia

surfadelphia

Nep status
Nov 15, 2010
681
655
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Aruka said:
high heat is key for caramelization.

for brussels: slice in half, toss in bowl, coat in olive oil, salt, pepper. place on baking tray in single layer (don't crowd). oven @ 400F. 25 mins, flip with spatula, another 10-15 mins and done. sprinkle with a little extra salt if needed.
Click to expand...
The not crowding is key, otherwise there's a bit of a steaming going on. I'll squeeze a bit of lemon over them too, maybe a little shake parm too
 
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enframed

enframed

Tom Curren status
Apr 11, 2006
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Del Boca Vista, Phase III
grapedrink said:
Steaming was how most kids who grew up during the low fat madness of the 80s/90s are their veggies, and our parents wondered why we didn’t want to eat them :foreheadslap:
Click to expand...
Totally. My mom fucking steamed everything, and it was awful. I mean back then no one used butter, it was all Fleischman's margarine at our house. I don't mind steamed cauliflower or broccoli cooked correctly, ie, tenderness balanced with crunch, and retaining bright color, but I tend to saute, roast, grill, or deep fry these days.

Edit: Holy sh!t. Was just reading about margarine cuz I was curious how it was so named.

en.wikipedia.org

Margarine - Wikipedia

en.wikipedia.org en.wikipedia.org

Margarine AOC!
 
Last edited:
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afoaf

afoaf

Duke status
Jun 25, 2008
49,647
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I like to peel the brussels until you get to the white core, then I chop that a bit

toss all that with oil

the not crowding point above is FKN PRO TIP NUMBER ONE

a little balsamic helps with the carmelization
 
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sussle

sussle

Rabbitt Bartholomew status
Oct 11, 2009
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Autoprax said:
You have to caramelize Brussel sprouts.

I don't know how to do it,

Sometimes I just do it.
Click to expand...
saute fresh brussel sprouts in heavy cream, season with salt and pepper, for carmelized rich creamy buttery goodness :shaka:

come to think of it, i may have learned that one here
 
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afoaf

afoaf

Duke status
Jun 25, 2008
49,647
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grapedrink said:
Yeah but the charred leaves are where its at though
Click to expand...
for sure...that's why I like to pull them to get more loose leaves...the small bits of
chopped hearts will still a little char on them....but having the leaves loose and spread
out on the sheet makes sure you get a good wilt and browning
 
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