The “New Green” Salad – “A Salad For Each Week” #19

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As I was standing over my garden and planning my next batch of veggies, I noticed how the leaves of the brussel sprout plant looked like larger versions of those on the actual brussel sprout. The wheels in my head began to turn, and I just knew that they would be a great green to eat. Sooooo, I googled “Brussel sprout plant leaves” and found just why I suspected- they are very much an edible part of the plant! Before pulling up the plants for the end of the season, I harvested the leaves and sautéed them up- once with onions and garlic and once with mushrooms and garlic- just as you would with any other green. I love discovering new things to eat and enjoy!

The “New Green” Salad

  • 2 Tablespoons Olive Oil

  • 2-3 cloves of Garlic

  • 1 Medium Onion, sliced

  • 3 cups loosely packed brussel sprout plant leaves, chopped

  • Salt and Pepper to taste

  • 2 cups cooked grains (brown rice, quinoa, farro, pasta)

  • Hot sauce (optional)

Heat olive oil over medium heat. Saute onion and garlic for 5 minutes. Reduce heat and cook another 20 minutes to allow onions to begin to caramelize. Add in brussel sprout leaves and allow to cook until desired tenderness. (I prefer about 10 minutes or so.) Serve over your choice of whole grains or even on top of chicken!

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

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15 Comments

  1. Reblogged this on The ObamaCrat™.

    Reply
  2. Jackie Saulmon Ramirez

     /  April 3, 2014

    This really looks good! 🙂

    Reply
    • Thanks! I know it’s not something you’d find in the stores, but it was such a fun discovery so I just had to share 🙂

      Reply
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