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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: