Sixteenth issue of our #Zero waste in the kitchen column, the column that shows you how to recover the parts of vegetables that are considered "less noble," but are actually the most nutrient-rich!
This time we will look at the outer leaves of Brussels sprouts.

Brussels sprout leaves

Brussels sprouts belong to the Brassicaceae family. The part that people generally eat is the axillary shoots of the plant, that is, the small leaves that grow at the base of the main leaves. But not everyone knows that several anti-waste recipes can be prepared with all their constituent parts. Consumption of Brussels sprouts is generally very recommended for our bodies, and this is due to their Detoxifying, anti-anemic and anti-ulcer properties. They also contain vitamin E, an ally of our skin, the vitamin A, which helps to protect eyesight and vitamin C, which is important for collagen synthesis. It is therefore a vegetable that includes many nutritional properties. Perfect for your winter recipes!

Some hints for recovering its leaves:
#Zero Waste in the Kitchen. with the ANTI-WASTE RECIPE

Polenta with Brussels sprout leaves 

Ingredients:

• 200 g Brussels sprouts
• 1 onion
• 2 cloves of garlic
• 1 ca. 200 g raw yellow beet
• 1 ca. 200 g raw red beet
• 250 g of polenta bramata
• 9 dl of broth
• 60 g gruyere cheese
• 4 tablespoons of olive oil
• 4 tablespoons of olive oil
• Salt to taste.
• Pepper to taste.

Preparation:

First you will need to hull the Brussels sprouts, carefully peeling off the outer leaves and setting them aside. The rest, cut them into four parts. Blanch the sprouts in salted water for about four minutes, then drain, rinse and let them drain.
At this point take the yellow beet and dice it. Meanwhile chop onion and garlic. Then sauté diced, onion, garlic and rosemary in half the oil, adding the polenta bramata and broth. Let simmer over medium heat with the lid on for about 30 minutes. Season with salt, pepper, gruyere and stir. Now go ahead and grate the red beet into a bowl, mix it with your remaining oil and lemon juice, and then season with salt and pepper. Take the leaves of the sprouts you had set aside and distribute them on the plates. All you have left to do is add the beets and serve!