Getting to Know Kalettes!
If you haven’t heard of kalettes, don’t worry. They’re a brand-new vegetable, blooming with all the sweet and nutty flavors of kale and brussels sprouts. Because kale and brussels sprouts are in the same family of greens— the Brassica family— they make the perfect match to make the little kalette. Here are some friendly facts and recipes so you can get to know kalettes!
Birth of the Kalette
Kalettes were developed over 15 years by UK company Tozer Seeds (http://www.tozerseeds.com/us/en/) through traditional breeding techniques, rather than genetic modification; they’re known as a non-GMO vegetable. Kalettes combine all the fiber in brussels sprouts with the antioxidants of kale, creating the ultimate superfood!
Grow it Yourself
Another perk of kalettes is they’re easy to grow on your own. Kalettes grow on tall stalks, similar to brussels sprouts but instead of the tight & condensed leafs of a brussel sprout, the kalettes sport leafy flowers that are just like miniature heads of kale. Kalettes should be planted as a cool season crop in full sun, approximately 18 inches apart, in moist, loamy soil. For more kalette gardening tips visit: http://www.johnnyseeds.com/c-1066-kalettes.aspx.
Prepping to Eat
One of the best parts about kalettes is their versatility—delicious prepared in nearly any way. Try them whole & raw or chopped up in a salad. They’re amazing steamed, blanched, sautéed or grilled and their robust flavor is a great compliment to almost any dish!
Here’s just a few flavorful recipes to get you started – courtesy of Kalettes.com
Spicy Kalettes – quick, easy, and oh-so-delicious!
2 tablespoons olive oil
1 medium red bell pepper, cored and sliced in 2 inch strips
1/2 teaspoon cayenne pepper
2 cloves garlic, minced
5 ounces kalettes
1 tablespoon Parmesan cheese
In skillet over medium, heat olive oil. Add red bell pepper, cayenne pepper and garlic and sauté for 2-3 minutes.
Add the kalettes and stir to combine. Cover and cook for 5-7 minutes or until kalettes are tender crisp
Place in serving bowl and sprinkle with Parmesan cheese.
Curried Kalettes with Chicken – requires a little more prep work, but is well worth it!
2 tablespoon olive oil
6 boneless, skinless chicken thighs
1 medium onion, chopped
4 garlic cloves, minced
1 1/2 teaspoons ginger, minced
1 tablespoon curry pwder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon garam masala
14.5 ounces tomatoes, chopped
1 cup plain Greek yogurt
2 tablespoons chopped fresh cilantro, divided
1/2 teaspoon salt
1/2 cup water
6 ounces kalettes
1 tablespoon fresh lemon juice
Heat over medium high, add olive oil. Heat for 2 minutes and add chicken. Cook for 2-3 minutes on each side to brown but not cook through. Cook chicken in batches to avoid overcrowding pan. Place partially cooked chicken on plate and set aside.
While cooking your chicken in olive oil some of it is bound to splatter. For messes like these an eco-responsible cleaner is best. We love Grab Green Power Degreaser.
Reduce heat to medium. Add the onion, garlic and ginger to the Dutch oven. Sauté for 3-5 minutes until the onions are translucent. Stir in curry, cumin, turmeric, coriander, cayenne pepper, garam masala and tomatoes. Stir to combine and heat for 1-2 minutes. Add yogurt, 1 tablespoon chopped cilantro, salt, water and kalettes; stir to combine. Increase heat to medium high and bring sauce to a boil. Return the chicken thighs to the Dutch oven and coat with sauce. Cover and simmer for about 20 minutes. Chicken is done when juices run clear or an instant-read thermometer reads 165° F.
Place on serving platter and sprinkle with lemon juice and remainder of chopped cilantro.