In 2015, I discovered a NON-GMO vegetable hybrid – the “Kalette” / “Kale Sprouts” / “Lollipop Kale”, which is a cross between Brussels sprouts and kale. I found it first at Johnny Seeds, while shopping for vegetable seeds. We planted the kalette seeds in our aquaponics garden, but they never really took off, I planted them too late in the Spring. Both Brussels sprouts and kale don’t care for hot weather, and our heat started quite early.
What are Kale Sprouts?
Kale sprouts are a hybrid of Russian red kale and Brussels sprouts. Imagine if kale and Brussels sprouts had a baby – that’s what we’re talking about here. They look like miniature cabbages, just like Brussels sprouts, but with the leafy, open appearance of kale. They’re the perfect mash-up of two beloved greens!
These little guys pack a flavor punch, too. They have a more subtle, slightly nutty taste compared to their parents. If you find Brussels sprouts a bit too intense or kale a tad too bitter, kale sprouts could be your new best friend. They strike a delightful balance between the two, bringing a milder and sweeter flavor to your plate.
Nutritionally, they’re a powerhouse. Just like their parent plants, kale sprouts are loaded with vitamins (think Vitamin C and K) and minerals, and they’re great for those trying to add more antioxidants to their diet.
And let’s talk versatility – these sprouts are culinary chameleons. Roast them with a drizzle of olive oil for a crispy snack, toss them into salads for a fresh twist, sauté with garlic for a quick side, or even blend them into smoothies. They’re also fantastic when lightly steamed – it softens them up while retaining that slight crunch and bright, green color.
So next time you spot kale sprouts at the market, don’t just walk on by. Grab a bunch and give them a try. Who knows, they might just become a regular in your veggie rotation!
Where Can I Find Kale Sprouts?
Despite my planting failure, I did find Kale Sprouts at Trader Joe’s (see below for more retailers). The little sprouts did indeed look like a cross between two of my favorite vegetables – miniature bunches of sturdy, frilly leaves.
More retailers & producers:
- Melissa’s Produce – I love Melissa’s! The prices online are crazy – but find a retailer that sells Melissa’s products and ask them to order for you.
- Raley’s in California & Nevada
- Manhattan Fruit Exchange
- Trader Joe’s
- Straub’s in St. Louis
- Johnny’s Seeds
- 4Earth Farms
- Classic Salads
- Mann Packing
- Ocean Mist Farms
- WP Rawl
- Specialty Produce (+ list of San Diego restaurants serving)
- Salad Savory (called Lollipops)
- Rock Garden Herbs (called BrusselKale, more of a baby leafy kale)
Each kale sprout is about 1 1/2″ big.
Cut them in half to cut down on roasting time. The sprout centers are slender and quite tender.
I also added a small head’s worth of whole, smashed garlic cloves to the pan. Drizzle with olive oil and toss.
A good roasting in the oven at 400F for 25 minutes. I like to shake the pan halfway through.
Then, season with salt, pepper and a grating of your favorite hard cheese to serve.
More Kale Sprouts Recipes
- Balsamic Roasted Kale Sprouts (A Cookbook Obsession)
- Meyer Lemon Kale Sprouts (Raley’s)
- Roasted Kale Sprouts (Stir It Up)
- Orange Kalette Salad (Kalette’s)
- Lollipop Kale Sprouts (Grub Street)
Roasted Kale Sprouts with Parmesan and Garlic Recipe
Ingredients
- 8 ounces kale sprouts
- 6-8 6-8 whole garlic cloves, peeled and halved
- 2 tablespoons 2 olive oil
- sea salt and freshly ground black pepper
- 2 tablespoons fresh grated parmesan cheese
Instructions
- Preheat the oven to 400F.
- Trim the kale sprouts and cut the sprouts in half, lengthwise. The larger sprouts may need to be cut into thirds or quarters, so that they cook evenly.
- Place the kale sprouts and the garlic cloves on a baking sheet. Drizzle and toss with olive oil.
- Roast for 12 minutes, give everything a good toss in the baking sheet and return to oven to roast for another 10-12 minutes.
- Season with salt and pepper, toss with grated parmesan cheese.
