Kale, like broccoli, is a member of the brassica family (which also includes mustard greens and Chinese cabbage). And while you’re certainly familiar with its feathery fronds of tender leaves, the sweet yellow blossoms are good to eat too. Give them a simple Roman-inspired preparation: Sauté with olive oil, garlic, and crushed red pepper, then finish with a squeeze of lemon.
River Cottage’s Kale Flower Salad
Kale Raab With Black Bean Sauce
Kale Raab, Cauliflower, and Wild Leek Pesto
(Photo: Wikipedia Commons)