25 Ways to Eat Your Brassicas, from Porky Brussels Sprouts to Charred Romanesco
Brassicas are more than just healthy—they're also delicious. Check out these 25 recipes for broccoli, cauliflower, cabbage, kale, kohlrabi, brussels sprouts, and more.
Ture Lillegraven1/25Purple Sprouting Broccoli with Marjoram and Lardo
We’ve got lots of love for lardo, Italy’s spiced, cured fatback. It adds porky goodness to just about anything.
- 2/25
Brussels Sprouts with Shallots and Salt Pork
Salt pork adds crunch without any smoky notes to this classic Thanksgiving vegetable.
- 3/25
Cauliflower Steaks with Cauliflower Puree
An impressive first course, this can also be a lovely side.
- Christopher Baker4/25
Shaved Kohlrabi with Apple and Hazelnuts
A version of this salad has been on Estela’s menu since its opening; chef Ignacio Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.
- Hirsheimer & Hamilton5/25
Tuscan Kale with Sesame Oil
Sesame oil will become bitter if it gets too hot, so cook over gentle heat.
- 6/25
Toasted Barley Salad with Broccoli
Toasting the barley before cooking it adds another nutty dimension to the grain. This technique also works great with things like farro, spelt, and couscous.
- 7/25
Cauliflower with Leek "Ash"
Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.
- 8/25
Broccoli Rabe with Bulgur and Walnuts
In this fresh-tasting dish, grains and nuts balance the bitterness of the broccoli rabe.
- 9/25
Parmesan-Roasted Cauliflower
The combination of meaty, caramelized cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish.
- Hirsheimer & Hamilton10/25
Kohlrabi and Apple Salad with Caraway
If you’ve never bought kohlrabi before, here’s a great reason to try it.
- 11/25
Kale Salad with Walnuts and Soft-Boiled Eggs
Eggs add protein and walnuts add crunch to this hearty salad.
- Kimberley Hasselbrink12/25
Cabbage and Chickpeas with Mustard Seeds and Yogurt
Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.
- Kimberley Hasselbrink13/25
Warm Brussels Sprout Slaw with Mustard Seeds and Walnuts
A crisp, tasty side.
- 14/25
Brussels Sprouts with Bacon and Raisins
A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.
- 15/25
Shaved and Seared Broccoli Salad
The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.
- Peden + Munk16/25
Kale and Celery Tiger Salad
Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this salad from Hot Joy is an ideal counterpoint to the more decadent dishes on the table.
- Michael Graydon + Nikole Herriott19/25
Charred Romanesco with Anchovies and Mint
Gjelina chef Travis Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: “There’s a nuttiness when you get that color on it.”
- Patricia Heal20/25
Curried Red Lentil, Kohlrabi, and Couscous Salad
Kohlrabi, a bulbous vegetable with thin stems attached, is a member of the cabbage family.
- William Abranowicz22/25
Brussels Sprouts with Walnut Vinaigrette
Blanch brussels sprouts and then shock them in an ice-water bath to keep them bright green and crisp-tender
- Christopher Baker23/25
Celery Root, Kohlrabi, and Apple Purée
This vegetable purée is as creamy and satisfying as mashed potatoes, without all the carbs.
- Yossy Arefi24/25
Roasted Cabbage and Apples with Italian Sausage
The classic sausage and cabbage combo is lightened up with some apples and red wine vinegar. Use any sausage you like—we like a spicy turkey for this dish.
- Ture Lillegraven25/25
White Beans and Charred Broccoli with Parmesan
Gigante beans have a nutty, buttery flavor and creamy texture, and hold together when cooked.