Free the Brussels Sprout

It's time to loosen up the baby cabbage from its tightly bound confines. For years it's been served whole after being boiled to a dull green, a sad specimen associated with many a family turkey dinner gone by.

But no longer. The Brassica oleracea is coming of age, shaking free of its leafy corset, and showing its true colours and versatility at the dinner table.

When trimming Brussels, those leaves that fall away can be put to good use. Washed, then blanched, and shocked in cold water, they turn a brilliant green.

Riffing on a treatment I heard about at a Vancouver restaurant, chop capers and lemon zest together. Grate some parmesan.

Heat olive oil in a saute pan and toss the leaves, coating evenly with oil and season. Throw in the caper-lemon mixture and toss evenly. Heat the leaves through, tossing all the while.

Sprinkle with the grated parmesan and serve. Serve alone or alongside a juicy pork chop, a slice of turkey or other roasted bird. It's crazy delicious.

Another treatment is to cut the sprout in half and slice each half in to 4 or 5 pieces - depending on the size.

Blanch and keep at the ready. Next, fry some good quality smoked bacon and add some reduced balsamic - a sticky sweet addition.

Add the sliced Brussels and a couple of splashes of chicken stock. Toss the ingredients to coat evenly and cook until heated through. Taste, adding more balsamic if needed. Serve.

Thank God Almighty. Free at last.