Kalettes – Brussels sprouts and Kale
Kalettes, grown in Holland.
Hmm…. What the heck are these strange-looking babes?
“Sweet and Nutty. Hybrid of kale and brussels sprouts.”
As I was reading off the label, Nate unhesitatingly grabbed a pack of them of the shelf and turned his head to me and said, “let’s eat them !”
These cuties grow no taller than brussels sprouts – that makes sense, duh! – but have leaves that come in deep green and purple colors.
When you soak them in cool water, they slightly open up like mini flowers. Aww~ how cute !
I personally think a simple and quick sauté with some garlic and ginger brings out the best flavor from this vegetable.
So if you run into these kalettes next time, be sure to say “hallo” and do like what we did – let’s eat them !!
To good health !
Kalettes - Brussels sprouts and Kale
- 5 oz. Kalettes
- 2 small garlic cloves, minced finely
- 2 tsp fresh ginger, chopped finely
- 1 ½ tbsp olive oil
- Salt to taste
- ½ fresh lemon
- Lightly rinse the vegetables in fresh water. Drain and set aside.
- Heat olive oil over medium-high heat in a saute pan until slightly smoke.
- Add garlic and ginger with a small pinch of salt. Stir the garlic and ginger lightly so it won’t burn. (about 10 seconds).
- Add kalettes and keep stir-frying. Make sure all parts are cooked evenly. (about 1 min.)
- Add a pinch or two more salt. Keep stir-frying for 10 more seconds.
- Turn off the heat. Taste and see if more salt is needed.
- Serve over a plate with fresh lemon.