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brussels sprouts leaves, marcona almonds, sprouted kitchen

“I developed a strategy, which was to select the smallest piece I could and swallow it whole, as if it were a particularly large multivitamin, and I a Burmese python.” 

That’s how I dealt with Brussels sprouts when I was a young person.  If this story sounds familiar, it’s no surprise.  Brussels sprouts are among the most energetically reviled members in a generally unpopular family, the Brassicaceae.

Yet now they’re one of my favorites.  Many of us have seen the (greenish, cabbagey) light in recent years.  I like to think it’s because the recipes have gotten better.   A few of the best can be found in my story today.

Read Understanding the Brussels Sprout at NPR’s Kitchen Window here.


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