As you probably know, I write over at Spoon University. Yes I’m obnoxious and constantly self-promoting all my articles via social media. I don’t share all my pieces that I write for Spoon on kbaked, but if If you want to check out what I do over there, you can check out the Published section of this site, or my author archive over at Spoon by clicking here. Woot. Enough links for one intro paragraph? K good. Moving on.
This piece was about Kale Sprouts aka Kalettes. It’s the kale + Brussels sprouts hybrid that’s recently hit the shelves all over the country that I’m sure is gonna be super trendy in 2015. Also some people are saying kale is “so 2014.” I beg to differ. Kale is going no where, friends. Mark my words.
I gave Kale sprouts a whirl. You know, for the sake of food journalism. Lol. I tried a couple raw, shredded some and made a salad, and made these simple garlic roasted Kale Sprouts below. I dug them in all their various forms. You can learn all about Kale Sprouts by checking out the original piece here, or simply read below:
Kale Sprouts are roughly the size of their parent the Brussels sprout, though darker in color and streaked with beautiful purple hues. The leaves that frill from each sprout are leafy with ribbed edges, resembling those of kale.
According to kalettes.com, kalettes are the result of 15 years of vegetable breeding techniques, and are considered a non-GMO food, as they were developed through traditional crossbreeding methods as opposed to genetic modiffication. Both parent vegetables are part of the Brassica Olercea species, which houses broccoli, cauliflower and cabbage as well.
In addition to novelty, these hybrid vegetables are incredibly versatile and delicious. Kalettes boast a lovely nutty flavor with a slight sweetness and an incredibly contrast of both a crunchy and chewy texture. You can prepare them in nearly any way you would typically prepare either parent vegetable, whether it be chopped or shaved raw in a salad, sauteed on the stovetop, or roasted in the oven. To truly appreciate and taste the new vegetable, try the Garlic Roasted Kale Sprouts recipe below.
Garlic Roasted Kale Sprouts
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes
2 cups Kale Sprouts (Kalettes)
2 cloves fresh garlic
2-4 tablespoons olive oil
salt and pepper to taste
1. Preheat oven to 425°F.
2. Wash Kale Sprouts and place in a large bowl.
3. Chop garlic into thin slices and add to bowl with Kalettes.
4. Drizzle the olive oil and toss the Kalettes until evenly coated.
5. Transfer to a baking sheet and roast for 15-20 minutes, until edges are crisp and brown.