25 Ways to Eat Your Brassicas, from Porky Brussels Sprouts to Charred Romanesco

Recipes for broccoli, cabbage, brussels sprouts, kohlrabi, cauliflower, kale, and other brassicas.

October 12, 2014

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Brassicas are more than just healthy—they're also delicious. Check out these 25 recipes for broccoli, cauliflower, cabbage, kale, kohlrabi, brussels sprouts, and more.

Ture Lillegraven
1/25
Purple Sprouting Broccoli with Marjoram and Lardo
We’ve got lots of love for lardo, Italy’s spiced, cured fatback. It adds porky goodness to just about anything.
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2/25
Brussels Sprouts with Shallots and Salt Pork
Salt pork adds crunch without any smoky notes to this classic Thanksgiving vegetable.
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3/25
Cauliflower Steaks with Cauliflower Puree
An impressive first course, this can also be a lovely side.
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Christopher Baker
4/25
Shaved Kohlrabi with Apple and Hazelnuts
A version of this salad has been on Estela’s menu since its opening; chef Ignacio Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.
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Hirsheimer & Hamilton
5/25
Tuscan Kale with Sesame Oil
Sesame oil will become bitter if it gets too hot, so cook over gentle heat.
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6/25
Toasted Barley Salad with Broccoli
Toasting the barley before cooking it adds another nutty dimension to the grain. This technique also works great with things like farro, spelt, and couscous.
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7/25
Cauliflower with Leek "Ash"
Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.
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8/25
Broccoli Rabe with Bulgur and Walnuts
In this fresh-tasting dish, grains and nuts balance the bitterness of the broccoli rabe.
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9/25
Parmesan-Roasted Cauliflower
The combination of meaty, caramelized cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish.
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Hirsheimer & Hamilton
10/25
Kohlrabi and Apple Salad with Caraway
If you’ve never bought kohlrabi before, here’s a great reason to try it.
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11/25
Kale Salad with Walnuts and Soft-Boiled Eggs
Eggs add protein and walnuts add crunch to this hearty salad.
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Kimberley Hasselbrink
12/25
Cabbage and Chickpeas with Mustard Seeds and Yogurt
Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.
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Kimberley Hasselbrink
13/25
Warm Brussels Sprout Slaw with Mustard Seeds and Walnuts
A crisp, tasty side.
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14/25
Brussels Sprouts with Bacon and Raisins
A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.
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