Guest guest Report post Posted November 18, 2009 Does anyone have any ideas how to work up brussel sprout leaves? They are the texture of Kale and/or Collard Greens. Do I treat them as I would Collard Greens? Any ideas would be appreciated as they are far to nice to throw away. Ruthann Quote Share this post Link to post Share on other sites
Guest guest Report post Posted November 18, 2009 They can be cooked like kale or collards, but I find their taste milder, I actually prefer them to either kale or collards (I still like all three). The other advantage is that the leaves are so nicely stuff-able, very nice for something like stuffed cabbage rolls. I am growing them again this year just for the leaves! (i will not complain if i get sprouts though) Roseta , " Ruth Ann " <rhahn wrote: > > Does anyone have any ideas how to work up brussel sprout leaves? They are > the texture of Kale and/or Collard Greens. > Do I treat them as I would Collard Greens? Any ideas would be appreciated as > they are far to nice to throw away. > > Ruthann > > > > > > Quote Share this post Link to post Share on other sites
