A cross between brussels sprouts and kale, these greens need very little in the way of preparation and cooking. Give them a good wash, drain them and cut off any tough or discoloured bits. Steam them or let them sweat, with a little water, in a covered pan for a few minutes until they are tender. Add a little butter or oil or vinegar, any kind you like, and a little salt and pepper and that’s it. In season in the UK November to March.
Sherbhert champions delicious, healthy and sustainable food where its production minimises environmental damage, exploitation, animal suffering and subsequent processing. Sherbhert’s recipes are simple and use mainly UK seasonal produce sourced as locally as possible.
