Crossed Kale Sprouts

Field GoodsOut of the Bag, RecipesLeave a Comment


Kale sprouts were developed by crossing kale and Brussels sprouts using 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?

We’ve been waiting all year for these certified organic babies, grown specially for us by Juniper Hill Farm! Treat them as you would Brussels sprouts. They are best cooked until the outsides are crisp, but tender inside.

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. Variations include a sprinkling of Parmesan before or after roasting, a couple of cloves of finely chopped garlic, and/or red pepper flakes.

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