Recipes

It’s time to give these captivating vegetables, including broccoli, cauliflower, collard greens, and more, an image makeover.

These ingredients mate well with most brassica family members.

Although vibrant, lime-green Romanesco (sometimes called broccoli Romanesco or Romanesco cauliflower) looks like the love child of cauliflower and broccoli, it is closer to cauliflower in terms of taste and how it is used.

The broccolini tastes great at room temperature, so you can cook it ahead of time, or you can make the mushroom sauce while the vegetables are roasting.

Serve a mound of these collards topped with an over-easy egg for breakfast. This sauté works equally well with other greens, such as kale or kohlrabi greens.

Separate the leaves from the stalks and use them raw in a salad that wilts under the heat of the grilled stalks.

You get a double dose of brassicas in this North African–inspired salad.

These healthy vegetables provide a surprising amount of antioxidant quercetin and carotenoids.

Serve in a fancy cup or with crazy straws to add to the fun experience of drinking something so healthy!