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Photo courtesy of Kalettes.com

Kalettes are a brand new vegetable that naturally combine kale and brussel sprouts! This member of the cabbage family has a nutty, sweet flavour. Created using natural hybridization, Kalettes are a non-GMO vegetable that give us all a new way to enjoy leafy greens! Since Kalettes are new, you might not see them widely available at your local grocery store yet. However, according to The Toronto Star, as of May 2015, you may find them at various Loblaw affiliated stores across Canada right now.

How to Select

Choose Kalettes with vibrant-coloured leaves. Avoid any bunches that look wilted, limp, yellowed, or have brown spots. Look for tight buds with leaves that are perky and tender-firm and check the freshness of the cut part of the stem to find the freshest greens.

How to Store

Store Kalettes in the fridge unwashed in the vegetable crisper. To crisp them up before using, trim the ends and submerge in cold water for a few minutes. Kalettes can be stored in the fridge for about a week.

How to Prepare

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.

How to Freeze

You can freeze Kalettes much like kale. Remove the leaves from the stem and rinse them well. In a pot of boiling water, blanch Kalettes for 2-3 minutes until the greens parts of the kale turn bright green. Drain and plunge Kalettes into ice water to halt the cooking process. Drain well and pat dry with a towel. Lay out onto a baking sheet in clumps to freeze, than transfer to an airtight bag to store in the freezer. Use within 10 months.

Tips

  • Use Kalettes anywhere you would use kale or spinach for a sweet and nutty flavour!
  • Kalettes are great raw or cooked—enjoy them in a salad or think outside the box to grill whole Kalettes until charred. Nutty, smoky and tender? BBQ’s veggies just got a whole lot better!
  • Check the stem of Kalettes to see how fresh they are. If you need to perk up the leaves a bit, trim the stems and submerge them in cool water.
  • Kalettes have a unique texture. The leaves are tender and the stem has a bite to it. Try something new! Add this veggie in with soups, stews, stir-fries or even sautéed greens to add a new dimension of flavour and texture to your weekly rotation of recipes!

Goes well with

Savory: brown rice, soba, eggs, bacon, chicken, prosciutto, and sausage

Herbs & Spices: garlic, basil, curry powder, chilli pepper, oregano, Caesar dressing, and olive oil

Dairy: parmesan, feta cheese, goat cheese, and blue cheese

Produce: tomatoes, kale, lemon, green onions, shallots, onion, bell peppers, mushrooms, orange, apples, beets, carrots, and cucumbers

Serving Ideas

Kalettes are extremely versatile! You can roast them, grill them, sauté them; the possibilities are endless!

Try them baked into a quiche or cooked into an omelette. Their sweet and nutty flavour will add not only boost the nutrition levels but also add a wonderful texture.

Sauté them with a little olive oil and garlic to as a pretty side dish. For something a little more indulgent, cook them in bacon grease, after cooking some bacon for an extra savoury kick.

Add it to your usual stir-fry for more green goodness and texture.

Spice up your BBQ by adding these greens to your vegetable kebabs!

Photo courtesy of Kalettes.com

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