The rising popularity of cruciferous vegetables is one of the more surprising recent menu developments. The cruciferous group, which includes broccoli, Brussels sprouts, cauliflower, cabbage and kale, has tended to polarize patrons, many of whom were put off by the vegetables’ strong, earthy flavors. But creative culinary treatments and changing consumer tastes have combined to give the category a new lease on life. Broccoli appears to be gaining ground as the green veggie of choice ...

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