Brussels Sprouts: If You Can’t Eat Them, Join Them

Brussels sprouts have never been my favorite vegetable. I remember that lingering smell in the kitchen after family dinners when the stinky mini-cabbages cooked too long. Even if they were drowned in butter, I still wouldn’t eat them.

But a few weeks ago at my local vegetable stand, I saw this amazing green stalk with clusters so flowerlike that I couldn’t believe this beautiful thing was the hated vegetable from my childhood. I wanted to buy a dozen on the spot.

Knowing I would never eat them, however, I settled for two stalks. I simply laid them on the dining room table, and a centerpiece was born.

Of course, those who like Brussels sprouts can eat the centerpiece for tomorrow’s dinner.

You will need:

2 Brussels sprout stalks

1 head red cabbage

2 heads purple kale

1 bunch thyme

* Wash and dry Brussels sprout stalks (being careful not to break sprouts off stalks), red cabbage, purple kale and thyme.

* Separate individual leaves from cabbage and kale heads.

* Cut end off each Brussels sprout stalk where sprouts begin to thin.

* Arrange stalks on table with cut ends meeting in center.

* Lift stalks and place red cabbage leaves underneath.

* Tuck kale leaves between sprouts on stalk. Fill in more leaves where needed.

* Peel back some of outer leaves of Brussels sprouts for more flowerlike effect.

* Add thyme sprigs in several spots to break up rigidity of stalk.