7 years ago

The newest vegetable in town: Kalettes

What happens when you combine
Brussels sprouts and kale? You get Kalettes,
the first new veggie in more than a decade.

A non-GMO vegetable
created through traditional hybridization techniques by the largest
family-owned vegetable breeding company in England, Kalettes are cute and
petite, combining the best features and flavors of Brussels sprouts and kale to
create a brand new superfood that everyone’s talking about!

Kalettes look like
a tiny purple and green cabbage with green frilly leaves and streaks of purple,
with a taste that is milder and sweeter than Brussels sprouts – a fresh fusion
of sweet and nutty flavors. They’re also rich in essential nutrients like
vitamin C and vitamin K.

Kalettes are easy
to prepare and very versatile; they can be roasted, sautéed, grilled or eaten
raw. They can be eaten whole or sliced. To keep that nutty flavor, slice from
stem to tip or slice off the bottom to create smaller leaves for salads.

  • To roast, place
    Kalettes in a roasting pan or baking sheet, coat with olive oil and bake at 475
    F for 10 minutes.
  • Sauté in a large
    pan for 5-7 minutes, covering for increased tenderness.
  • Grill whole
    Kalettes in a grill basket and place on medium heat for 10 minutes or until
    slightly charred.
  • Enjoy them
    as a salad green: Rinse and slice Kalettes into smaller pieces and top with
    your favorite dressing.
  • Try this recipe for Sesame Chili Sauteed Kalettes with Berkshire Pork and Jasmine Rice created by our executive chef, Peter Kuhr.

Look for Kalettes
in our produce department.