Foodie friends, have we got a treat for you!
Kale sprouts were developed by crossing kale and Brussels sprouts using classical, non-GMO breeding methods. Sometimes referred to as Lollipop Kale or Kalettes, these sprouts grow on a stalk and produce cool little buds of purpleish kale. Crazy, right?
Kale Sprouts are best cooked until the outsides are crisp, but tender inside. Variations include a sprinkling of Parmesan before or after roasting, a couple of cloves of finely chopped garlic, or red pepper flakes, to add a little heat.
Roasted Kale Sprouts: Preheat oven to 475°F. Combine Kale Sprouts and enough oil to lightly cover the sprouts in a large bowl. Spread in an even layer on a large, rimmed baking sheet. Roast in the lower third of the oven until just tender and browned in spots, about 10 minutes.
This Week’s Field Goods Favorite
We’ve been waiting all year for these babies! Grown specially for us! Treat them as you would brussels sprouts. They are amazing roasted at 425 with olive oil, salt, pepper, garlic and parm cheese. Get them while you can, they are around for only a short time.