I’ve already discovered that the brussels on the brussel tops are really lovely, but I haven’t thought about eating the leafy tops before now. The brussels are sweeter, more tender and softer than any sprouts I’ve tasted before – very nice. They seem to hold their freshness for longer, too, as they are still attached to their stem.
But back to those leaves . . .
I think this is the third time I’ve had brussel tops in my veg box, but the leaves on the last two were so pocked and yellow it didn’t occur to me that you could eat them. Since I learnt that they’re edible I’ve been searching for info on what to do and haven’t come up with too many answers. I guess you just experiment! They must be pretty much like any other sort of greens.
Someone told me to steam brussel tops for a bit then slice them up and fry them in a little butter. However, I chose to try mine for the first time in a stir fry. I ate that stir a little while ago and I’m still alive – I don’t even have a stomach ache! The leaves had a subtle taste of brussel sprout with a slightly bitter edge, but not unpleasant. They weren’t particularly distinctive – cabbage and kale have a much stronger taste.