Comment

Selective breeding does play a role but also how you prepare them. Just like other brassicae if you cook them for too long they start smelling bad, so you want to use high heat and relatively short cooking times.

For example. My go-to approach is to cut them into halves and pan-fry in lard. High fire. People claim it’s delicious.

source

Sort:hotnew top

gravitas_deficiency@sh.itjust.works ⁨1⁩ ⁨week⁩ ago
I mean, things fried in lard do usually come out delicious.

source
Mozes@lemmy.zip ⁨1⁩ ⁨week⁩ ago
Right, when I was growing up, always steamed or boiled - absolute trash. Just throw them on a pan under the broiler with some oil and salt/pepper chefs kiss

source
ajikeshi@lemmy.world ⁨1⁩ ⁨week⁩ ago
the don’t smell bad… they just smell like cabbage when cooked longer

source