Brussel sprout tops. Why do we have them? The "Brussel Sprouts" themselves emerge where the leaves meet the stems along the main stalk. To encourage those to grow a little bigger, we "top" the plants. For us this means snapping off the growing points right at the top when the main stalk is long enough to produce a decent number of sprouts. But do we discard the tops? NO! We eat them! As much a delicacy as garlic scapes, another top we snap to encourage growth, these brussel tops have an excellent texture raw and cook up deliciously too. (And to give credit where credit is due, we just picked up this tip from Jeremy Moghtader, the knowledgeable and friendly farm manager from U of M Campus Farm).
Sauteed Brussel Sprout tops with Onion and Garlic!
INGREDIENTS
Great with rice.
Great with eggs.
Great in a bowl.
Great with beans.
Sauteed Brussel Sprout tops with Onion and Garlic!
INGREDIENTS
- Olive oil in the pan
- Onions, chopped
- Garlic minced
- Brussel Sprout tops, chopped- include the stem!
- Broth or water
- Lemon, salt, pepper to taste, herbs your like, red pepper flakes or a hot pepper
- Heat oil in pan and toss in onions and garlic, herb you like (oregano anyone?!) and hot pepper if using. Cook until onions are soft.
- Stir in water or broth and then toss in the tops! Cook with lid on until they are the texture that you like. Anywhere from 10 to 30 minutes.
- Toss with lemon juice, salt, and pepper to taste.
Great with rice.
Great with eggs.
Great in a bowl.
Great with beans.
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