Have you had a chance to try kalettes yet? Destined to impress trendy eaters, their buzz worthiness was kicked off early this year when, among other places, they appeared on the Eat This Not That website listed as number one on a “7 Top Healthy Food Trends for 2015” list.
Kalettes – a cross between kale and Brussels sprouts have become one of my favorites. I know I say that a lot, but this blend of sweet and nutty flavors is truly a taste to look forward to as days and nights grow colder. The vegetable was introduced to the U.S. last year by a U.K. company after being used there as a flower sprout for a number of years.
What I really appreciate is that the company produced them naturally – without genetic modification. The inspiration for this new vegetable came from a desire to create a kale type vegetable that was versatile, easy to prepare and slightly less bitter than Brussels sprouts. Crossing them was a natural fit since they both come from the family that includes cabbage, cauliflower and broccoli.
With The Chef’s Garden’s reputation for growing specialty vegetables, our farm was one of a select few growers chosen for production. Budding tall, kalettes have small, open multicolored 2” florets rather than tightly wound hard balls of leaves like Brussels sprouts. These florets are enrobed in frilly purple and green kale-like leaves that look great on a plate. Beyond their beauty is their texture of a dense, hearty and almost starchy middle.
Small in size, these dainty delicacies could be described as a food super hero. They combine kale’s nutrients and antioxidants with the fiber benefits of Brussels sprouts. A small bowl (1-1/2 cups) contains a mere 45 calories and a whopping 120 percent of the required daily value for vitamin K, associated with bone health and fat loss through improved insulin sensitivity. They are also high in vitamin C and good sources of sulfur compounds known to be cancer fighters.
I see the use of these really taking off in some of the trendy restaurants looking for new, nutritious ways to add dimension and color to a plate. This versatile vegetable that can be sautéed, roasted, grilled or eaten raw. Chefs pan-roast them with kimchi puree and brown butter; julienne and toss them with fish sauce, lime, and green chilies or roast them into tiny little kale chips. If you haven’t tried them yet, what are you waiting for?