19 Ways to Cook Winter Brassicas

Are you over kale yet? Us neither, which is why we're bringing this roundup back with even more brassica goodness. The genus is comprised of hearty vegetables that we historically only boiled or hid under a blanket of cheese—in other words, found a way to eat because we heard they were good for us. Executive Editor Kristen Miglore says it was "a less enlightened time, when people were afraid of their vegetables acting like themselves."

At long last, Brussels sprouts, cauliflower, cabbage, broccoli, chard, collards, and their kin are being cooked in ways that bring out their inherent flavors. They're being hashed, shredded, charred, braised, rolled up, pancaked, and puréed into pesto. Should we thank kale? Thanks, kale. Much appreciated.

Here are 19 recipes that give winter's brassicas a worthy treatment:

Kale Pesto Orecchiette by Brussels Sprouts for Breakfast

 

The Splendid Table's Pasta with Two Broccolis and Raisin-Pine Nut Sauce by Genius Recipes

  

Spice Merchant Cauliflower Couscous by QueenSashy

 

Madhur Jaffrey's Stir-Fried Cabbage with Fennel Seeds by Genius Recipes

 

Wintery Braised Red Cabbage, Plus Some Jelly by Nicholas Day

 

Collard Roll Ups with Coconut Curry Kale by Diane Hoch

 

 

Colonel Mustard's Bubble and Squeak by aargersi

 

 

Tahini Roasted Broccoli by Laurie

 

Zesty and Zippy Tangled Collards by hardlikearmour

 

Charred Broccoli and Lentil Salad by EmilyC

 

Green Pancakes (Pascadous) by Nicholas Day

 

Brussels Sprouts Gratin by hardlikearmour

 

 

Pasta with Broccoli Rabe and White Bean-Anchovy Sauce by Sarah Jampel

 

Union Square Café's Hashed Brussels Sprouts with Poppy Seeds and Lemon by Genius Recipes

 

 

Collard Greens Braised in Coconut Milk by Gena Hamshaw

 

Rutabaga à la Greque by Marian Bull

 

 

Broccoli Marrow with Pecan Garlic Butter by savorthis

 

Pasta with Slow-Cooked Cauliflower, Anchovies, and Garlic by Alexandra Stafford

 

Kale, Cabbage, and Brussels Sprouts Salad by Kenzi Wilbur