Eighty inventive, flavorful recipes showcase the most popular of the world’s healthiest vegetables–kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more.
Brassicas plays to each vegetable’s strengths, favoring techniques that celebrate their intrinsic flavors instead of masking them by blanketing under layers of cheese or boiling. Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad. Straightforward cooking methods like roasting, sautéing, pickling, and wilting transform brassicas into satisfying dishes, such as Cauliflower Hummus, Spicy Kale Fried Rice, Roasted Brussels Sprouts with Parmesan Crust, and Broccoli and Pepper Jack Frittata. These recipes also maintain the vegetables’ stellar nutritional properties. High in vitamins and minerals, fiber, phytochemicals, and glucosinolates, brassicas have been shown to act as antioxidants, anticarcinogenics, anti-inflammatories, and liver detoxifiers, along with many other health benefits.
The beauty of these “superfoods” is on full display in Brassicas; exquisite photographs of varieties in their raw forms—roots, stems, leaves, flowers, and buds—can be found throughout, helping you identify Lacinato kale from curly kale or mustard greens from collard greens at the farmers’ market or grocery store.
For those who observe certain dietary restrictions, author Laura B. Russell provides alternatives and tips to accommodate gluten-free, soy-free, vegetarian, and vegan diets. Equipped with selection, storage, washing, and prepping instructions, you can enjoy more of these nutritional powerhouses—from kale to bok choy or mizuna—in your everyday meals.
By Laura B. Russell
Foreword by Rebecca Katz