I'll cook them up with some radish and celeriac that I julienned and the tops of a couple of Brussels sprouts plants that I snipped off- they say it helps the sprouts to form if you remove the tops. I discovered last year they're like cabbage. Wilting it all in the olive oil softens the spicy flavors and makes a warm salad with lots of zing.
I'm off to finish my part and eat supper. Happy Day