Brussels sprout leaves: how to use them and a zero waste recipe

Welcome to a new edition of our Zero Waste in the Kitchen column!
Today we learn how to make the most of the outer leaves of Brussels sprouts, which are often discarded when cleaning the vegetable, but are actually rich in nutrients and perfect for recovery in cooking.

Reducing waste means making use of every part of vegetables, turning even waste into useful and tasty ingredients, especially in winter season dishes

The leaves of Brussels sprouts

Brussels sprouts belong to the Brussels sprout family. Brassicaceae, such as cauliflower and cabbage. We generally consume only the small shoots, but the outer leaves also deserve a place in the kitchen.

Nutritionally, the leaves of sprouts:

• have detoxifying properties

• are rich in vitamin C, useful for collagen synthesis

• contain vitamin A, important for vision

• bring vitamin E, an ally of skin health

• have effects anti-anemic and digestive

Using them means not only reducing food waste, but also increasing the nutritional value of dishes.

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:

• Peel the sprouts, gently peeling off the outer leaves And keeping them aside. Cut the sprouts into quarters.

• Blanch the sprouts in salted water for about 4 min, then drain and let them drain.

• Dice the yellow beet. Mince onion and garlic.

• In a saucepan, sauté onion, garlic and yellow beet with half the oil.

• Add the polenta, pour in the hot broth, and cook over medium heat for about 30 minutes, stirring.

• At the end of cooking, add the sprouts, gruyere, salt and pepper.

• Grate the red beet and season with the remaining oil, salt and pepper.

• Spread the leaves of the sprouts on the plates, add the hot polenta and top with grated red beet.

More Zero Waste ideas and recipes

• I black cabbage stalks can be eaten, they are in fact perfect for preparing a tasty pesto.
• There are many ways to reduce the waste in the kitchen: visit the dedicated section to find many tasty recipes and give new life to scraps.
• When the craving for polenta and gorgonzola cheese calls, Bontà di Stagione answers: discover our Polenta and Gorgonzola PDO.