These large and flat, fanned-out leaves emerge from the top of a stalk of Brussels sprouts — the actual sprouts grow off the lower portion of the stalk.
 
These leaves have a sweet, mild flavor with a hint of Brussels Sprouts yet not as cabbage-y. The leaves look a bit like collards but are much more tender and require less cooking time.
 
What can you do with them?
Thin slice and saute the leaves with olive oil and garlic.
Use a full leaf raw or lightly steamed as a wrap for your favorite sandwich fixings.
Add them raw or gently steamed to smoothies and green drinks.
Shred and use the leaves in slaws and salads.