Wash kalettes well by submerging them in water. Swish around to remove any dirt and drain well. Kalettes are very versatile and can be sautéed, roasted, grilled or eaten raw. Enjoy them whole or slice from stem to tip to keep that nutty flavor. You can also slice the bottom to create smaller leaves for salads.
To roast: Lightly drizzle some olive oil over them and toss to coat. Place Kalettes in a roasting pan or baking sheet. Bake at 475ºF (246ºC) for 10 minutes.
To sauté: Sauté kalettes in a large pan for 5-7 minutes, covering the pan with a lid to help them steam and increase tenderness. Feel free to add Kalettes with other veggies in a stir-fry.
To grill: Grill whole Kalettes in a grill basket and place on medium heat for 10 minutes or until slightly charred.
To enjoy raw: Massage the leaves as you would with kale and finely chop as you would with Brussel sprouts.
Photo courtesy of Kalettes.com