Both the long stems and leafy green parts of delectible Brussels sprouts greens are edible, with a flavor that is slightly reminiscent of the actual sprouts of the plant, minus the bitterness. The mild flavor is like that of kale, and Farmer David Silveira said he’s heard from several people who prefer the Brussels sprouts leaves to kale.
Cook Brussels sprouts greens in the same fashion as you would collard greens. Separate the stem from the leaves and cook the stems slightly longer for even cooking. The leaves are also great for making green juices.
Store your leaves loosely in a plastic bag in the fridge. They should last about a week.