This week, I basically fell in love. I met the perfect combination of nutty, down-to-earth and purple with a mix of science geekery thrown in for good measure. I could be describing Greg (minus the purple part), but I am actually talking about Kalettes.
When Brussels Sprouts and Kale Have a Baby! Introducing Kalettes
Who or what are Kalettes? Some genius decided to hook up Brussels Sprouts with Kale in a new hybrid of epic and delicious proportions.
This shot just made me happy
The flavor is amazingly rich and earthy and when they cook up, they turn a bright purple color. (Purple is my favorite color and there is a decided lack of naturally occurring purple food in the world).
I love how these guys cook up to a bright purple
When I first came across them one of my co-workers said they looked like little vegan squid. Greg proclaimed them to look more like an octopus. They do have a little oceanic thing going for them, don’t you think?
Only 6 ingredients – kalettes, pomegranate, miso, lemon, and pepper. 8 minutes. Done.
I decided that like Brussels Sprouts, simple would be best. I cooked them up in a hot skillet with a dash of oil, miso, pepper and added pomegranate seeds at the very end for a splay of my second favorite color (red!). All those colors combined to brighten up a cold day and all the flavors combined to brighten up our tastebuds with something new.
The miso added a nice umami and the whole dish cam together in less then 8 minutes.
Look at all the color on the plate!
We served this with some pan seared salmon. It would also be delicious side-by-side with a steak or even over rice with an egg for a vegetarian main dish.
Ingredients
- 1 lb Kalette - a lovely hybrid cross between Kale & Brussels Spourts, trimmed
- 1 tablespoon Olive Oil, Ghee or Butter
- 1 tablespoon Miso paste - I prefer garbanzo bean miso
- Juice from 1/2 Lemon
- Pepper to taste
- 1/2 Pomegranate, seeded
Method
- Wash and trim the ends off of the Kalettes - just like you would Brussels Sprouts.
- Heat the olive oil/butter/ghee or any combination in a skillet over medium heat. Once the oil is hot, toss in the Kalettes and cook until fragrant - they will give off a rich nutty smell.
- Mix the Miso with a tablespoon of water to dilute, then add the Miso to the pan and stir.
- Cook until the miso is absorbed and the Kalettes are soft and caramelized but not soggy. Taste for salt and pepper and season as needed. I found the miso to bring plenty of salt and only added pepper.
- Remove from the heat and add the juice from 1/2 a Lemon and the Pomegranate seeds. Serve warm as a side dish for chicken or fish.
Ah cruciferous veggies.
This sounds yummy.
And love the pomegranate. Recently came across a pomegranate balsamic vinegar. Also a pomegranate molasses.
But the question is: where to find these kalettes?
Joe -in search of flavor
I’ve found them both at Whole Foods and Trader Joes. Pom. molasses is one of my favorite ingredients. -L
Most pomegranate balsamics I see are dark. The one I’ve been using is white with real finesse. It whispers while it dances.
The pom molasses is Lebanese from Cortas. It leads across the floor of yout palate. Yum da yum yum.