Presenting! The Fabulous Kalettes!
No, it’s not a girl group from the ’60s. This is what happens when kale and Brussels sprouts hook up: a non-genetically modified vegetable that’s full of fiber, vitamin C, K and B6.
And, oh, are they delicious, with a slightly sweet and surprising nutty flavor.
Kalettes are also gorgeous. They have crunchy, deep purple stems with soft bright green leaves. I discovered them in a farmers’ market this summer, but since then I’ve seen them at Trader Joe’s and Whole Foods. Melissa’s Produce also carries them, but they call them Kale Sprouts (cute!).
Kalettes are great raw in a salad (chop them up a little first), but I also like them grilled, steamed, sautéed or roasted. If you do cook them, watch them carefully so you don’t burn their tiny, delicate leaves.
Besides trimming the ends, and rinsing them in cool water (of course), Kalettes don’t take much prep. This Warm Kalette Salad is fast and simple to make and, with the fresh feta cheese and pomegranate, makes a gorgeous side dish!
They may not be a girl group… but Kalettes ROCK! (Sorry…)
Warm Kalette Salad
prep: 20 minutes
cook: about 8 to 10 minutes
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
12 ounces Kalettes, with a tiny bit of the ends trimmed
1 cup chopped walnuts
½ cup fresh pomegranate seeds
2 tablespoons pomegranate molasses (available in Middle Eastern or ethnic markets)
4 ounces crumbled feta cheese
let’s get to it…
Line a large rimmed baking tray with foil; set aside. Place the oven rack in the middle of the oven. Heat the oven to 450°F.
Whisk the olive oil, minced garlic and salt together in a large bowl. (You can also use a large Ziploc-type resealable bag.) Add the Kalettes and stir (I use my hands) to coat with the olive oil mixture.
Pour the Kalette mixture on the prepared foil-lined baking tray. Sprinkle the walnuts and pomegranate seeds on top of the Kalettes. Drizzle with the pomegranate molasses.
Bake for 8 to 12 minutes or until the leafy ends start to darken (not burn!).
Remove from the oven and sprinkle with the feta cheese.