brussel sprout leaves.. the big ones

[Ruffsta]

Ooh! So, can you post this Portugese tyle Brussels sprout leaves soup in the recipe's forum?
I wonder how it would turn out made with leaves from my purple Brussels sprouts (Falstaff)?

I don't think there would be much difference between the green or the purple.. I'll have to try the purple next year.

just customize it the way you want, I don't add beans in mine - but my mom does in hers.. I also add chicken pieces, my mom doesn't always add it - it's all about customization.

[url]https://www.barefootkitchenwitch.com/the_barefoot_kitchen_witc/2009/10/calo-verde-portuguese-kale-soup.html[/url]

[img]https://images.tastespotting.com/thumbnails/112512.jpg[/img]


also, you can make just chicken noodle soup and just add the leaves.. just cook the leaves the last 10 - 15 min (until leaves are dark and tender).. I think they'll go good in just about any soup.

[RunningCreekFarm]

I've been reading some of the posts here regarding growing brussel sprouts. I would like to point out that, as many of you have mentioned, the leaves are very important to the growth of the plant and should be left on until the brussel sprouts are harvested. What is removed, however, are the tops of the plants. You see, in all plants, the growth hormone responsible for the plant's growth upward, is concentrated in the top of the plant. When the top is removed, it forces the hormone to grow the plant in other areas, namely the side shoots. With brussel sprouts, you must wait for the sprouts to form. Then, typically several months before the anticipated harvest date, you remove the tops of the plants. This forces the brussel sprouts to become larger until they are ready to be harvested. The leaves continue to nourish the plant, but once the sprouts are harvested, the leaves too can be harvested and used in a variety of recipes. The leaves are sweet and mild, similar to collard greens and very nutritious, as are all brassicas. I hope that clarifies any confusion.

[imafan26]

The soup they are referring to is caldo verde. Portuguese would be using portuguese Kale, tronchuda beira which looks a lot like collards with a large round leaf. It resembles the Brussel's sprouts leaf as well. Other kales are substituted in caldo verde so I would think the Brussel's sprouts leaves could work as well.

https://fromseedtotable.blogspot.com/201 ... a-aka.html

[erins327]

OF COURSE you can eat them! I actually like them better than the broccoli leaves, they tend to not get a big and tough!

Enjoy!