Happy St. Patrick’s Day! In honor of the wearing of the green and those delightful spring days ahead, why not put together a recipe using kale sprouts, a nutty, sweet, nutrition-packed hybrid of Russian Red kale and Brussels sprouts, also known as Lollipop Kale or Kalettes.
Kale Sprouts are full of flavor and are a good source of flavanoids, Vitamins C, K, and B6. They are harvested just as the first leaves bud around the compact head. The leaves range in color from silvery blue to blue grey with crimson veins.
Wash the sprouts and remove the ends. Kale Sprouts can be chopped or left whole. Saute with olive oil and garlic, toss with olive oil and roast at 475 degrees for ten minutes, or grill in a basket. Chop and toss raw in a salad, lightly dressed with olive oil and lemon, perhaps some Parmesan cheese and chopped dates.
Roasted Kalettes with Beets
(From Ocean Mist Farms)
6 ounces KalettesTM
1 (8 ounce) package prepared fresh beets, quartered 1/3 cup walnuts, coarsely chopped
2 tablespoons olive oil
1/4 cup blue cheese, crumbled
Heat the oven to 425 F. On a rimmed baking sheet, add Kalettes, beets and walnuts. Drizzle with 2 tablespoon olive oil. Toss to coat. Roast in oven for 10-15 minutes until Kalettes are tender. Remove from oven and sprinkle with blue cheese. Season with salt and pepper and serve warm.