Organic Brussels sprout tops
Once seen only as a grower’s perk, these greens wilt down beautifully in butter.
Organic Brussels sprout tops are the the crowns of loosely packed leaves that grow at the top of the Brussels sprout stalk. Once seen only as a grower’s perk, these winter greens wilt down beautifully in butter. When they’re in good condition, we think it would be criminal for them to go unused! Treat them as mini, open-hearted cabbages, shredding and sautéing, boiling or adding to stews.
Country of originGrown in
- The UK
How to prepare
Remove the stalk and use the leaves in any recipe that calls for cabbage, kale or sprouts. Try in a hearty bowl of Portuguese caldo verde in place of cabbage, wilted and stirred through mashed potato for a simple colcannon, or fried with bacon and chestnuts instead of regular sprouts.
Store as you would kale or other greens. Keep in the fridge in a plastic bag. It’ll be good for 3-4 days.
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Brussels sprout tops recipes
Venison Cutlet and Root Veg Boulangère with Shredded Sprout Tops
Serves: 2 Total time: 1h 10 min
Roasted brussels with sage and chestnut butter
Serves: 6 Total time: 40 min
Sprouts, red onion and blue cheese gratin
Serves: 4 Total time: 1h
Brussels sprout, chorizo and potato hash
Serves: 4 Total time: 55 min
Sprout top and chorizo Caldo Verde
Serves: 4 Total time: 50 min
Shredded Brussels sprouts salad
Serves: 4 Total time: 20 min