Cabbage, Brussels, and More Leafy Brethren from the Brassicas Family

For two decades, brassicas and their leafy brethren have had prime placement on American menus. It all started around 2004 when David Chang ignited the Brussels sprout big bang with the opening of Momofuku Noodle Bar—and a little bacon and kimchi. Since then, sprouts have become as dependable and friendly as French fries. Enter kale salads and whole roasted cauliflower, and all these years later, chefs continue to innovate with the cost-effective family of greens....