This year we are boasting a new veg, actually two – Kalettes, aka Flower Sprouts and Red Kale, which is actually the top of the Flower Sprout plant.
Apart from being a stunning plant when you look at it in winter – deep dark burgundy colour, staying strong in the field, never minding winds or frosts, perfect shape and as tall as my waist, the vegetable is delicious steamed or roasted, packed with vitamins and invigorating during dreaded “January blues”.
We have two varieties of Kalettes – Snowdrop (harvested in February-March) and Christmas Rose (harvested in December-January.
Developed by our long-term seed suppliers Tozer Seeds, this is a “truly new vegetable with fantastic flavour which combines the best flavours from Brussels sprouts and kale, resulting in a fresh fusion of sweet and nutty”. Non-GM, of course. UK bred.
It is very simple to enjoy them steamed for 5-6 minutes, or boiled for 3-4 minutes. Asian recipes will adopt this versatile winter veg in stir-fries, with bean sprouts, sesame seeds, cashew nuts and rice noodles.
I am going to try and roast it with my veg tonight, and will post a recipe and picture straight away.
In the meantime, look at recommended recipes from the creators of the veg, by visiting their website.
As for the so-called Red Kale, enjoy it as any Kale – steamed, as crisps, chopped in soups or squeezed in your winter smoothies.
By January 5, 2017Published:
Great way to get through a lot of Kale in no time, and get your kids to enjoy their greens.
- 150 grams kale Red Kale
- 1 clove garlic crushed
- 1 spoonful olive oil
- 1 tad flaky sea salt and ground black pepper
- Heat the oven to 200 degrees C.
- Cut the Kale leaves in chunks, sprinkle with olive oil, salt and pepper and put in the hot oven for 10-15 minutes.
- Remove when crips but not burnt and enjoy hot.