Aren’t these gorgeous? We found them at the farmer’s market.
After rinsing them, I cut a little bit more of the ends of than I normally would. This encourages some of the outer leaves to fall off, which get crispy and delicious in the oven. I just tossed them with olive oil, black pepper, and kosher salt, then roasted them in a 400 degree F oven for 35 minutes. They were salty and delicious! And no, I couldn’t taste any difference between the purple ones and the green ones.