These are composed of numerous small heads growing in the axils of the leaves on a long stem below the top leaves, and are considered the most delicate of the cabbage tribe, excepting cauliflower. To be perfect they should not be larger than an English walnut.

How To Boil Brussels Sprouts

Trim off the outside leaves, keeping just the hearts of the sprouts; throw these into cold water, soak for one hour, then put them into a kettle of boiling salted water and cook rapidly, uncovered, until tender, about thirty minutes; drain. Serve with salt and a little melted butter, or with cream sauce.

Collards

Collards are cabbage in which the fleshy leaves do not form a head; they are held loosely on the root and stem. A well-grown collard looks a little like an overgrown head of Romaine. They may be cooked and served according to the rules given for spinach.