Their flavor is a mixture between an earthy taste and the sweet acidity of cabbage. They can be eaten raw or cooked and are complemented well with almonds, butter, bacon, cheese (like pecorino, Taleggio and some alpine varieties), garlic, mustard, mushrooms, and herbs such as thyme and rosemary. Try them baked with bechamel and sautéed with ham and onions, or steamed ... There are hundreds of ways of cooking this vegetable.
When cooked with water, they emit an unpleasant odor which can be avoided by adding a tablespoon of vinegar, so you will never have an excuse to not cook them.
Their cultivation began in the 18th century in Belgium, where their consumption spread through Europe and the rest of the world during World War II.
36 calories per 100 grams They are very rich in vitamin C and have hardly any fat. Thanks to their fiber content, their consumption helps eliminate acidity and prevent digestive disorders.