A New Favorite Green: Brussels (Brussel) Sprout GREENS

That's right ladies and gents. If you haven't heard of these before, remember that you saw it first on the Southern Dish. I've been craving a pot of steaming greens with no fresh ones to be had. Then, voila, the co op we buy from had Brussels sprout greens last week. I just got around to cooking the GIANT leaves tonight, and I can't say enough about how wonderful they are. The flavor is unbelievably sweet and mild. Even if you can't stand Brussels sprouts themselves, try the greens if you have a chance. The leaves are very large, thick, and dark green. They were easy to wash, but definitely need to have the thick, tough stems removed.

I cooked mine just like I cook turnip greens, collards, kale, etc. -- i.e. Southern style. I saute them (or wilt them) in a tablespoon or two of oil or butter (or bacon drippings if you aren't worried about those kinds of things) ,and then simmer them in chicken stock or broth (or vegetable broth for non-meat eaters) until nice and tender. The Brussels sprout greens performed beautifully. I am afraid that I won't be able to find them regularly, but if I ever see 'em again, I'll buy lots. And the Southern Dish encourages you to do the same. If you've cooked these beauties and know where to find them regularly, please send an email: thesoutherndish@gmail.com!