The amazing popularity of kale took us all by storm, graduating from lowly garnish to the center of Michelin star plates for the past few years. Brussels sprouts, which were in my Top 8 Trends of 2014 report, catapulted in popularity and sales, too. So it’s no surprise that the two would get together and have a baby. Why wouldn’t two celebrity greens want to procreate?
We give you the kale sprout and it definitely takes its looks from both mom and dad – fringes of kale leaves surrounding the heart of a Brussels sprout. It just happens to be one of my favorite ingredients to play with because their texture is so great and their flavor is mild and versatile. They’re high in fiber, chock full of nutrients and make a great addition to salads or as a side dish, roasted for 10 minutes with a little coconut oil and smoked sea salt and coarse black pepper. I also love mixing them with a spicy sriracha sauce for a little kick. Look for Melissa’s Produce brand of kale sprouts for a great quality product. If you can’t find it at your local store, you can order them HERE.
And if you thought you couldn’t get enough of kale chips, here’s the next generation that’s oh-so-yummy!
With permission from Melissa’s Produce
Kale Sprout Chips
By Chef Tom Fraker
3 (3oz.) packages Melissa’s Kale Sprouts, large ones cut in half
2 tablespoons Extra Virgin Olive Oil
pinch Kosher Salt and Freshly Ground Pepper
½ Fresh Lemon, juiced (optional)
Preheat the oven to 425ºF.
In a bowl, toss the kale sprouts with the olive oil, salt and pepper until well coated. Mix in lemon juice if desired. (The lemon juice adds a wonderful tangy flavor but the chips will not be as crisp as they would be without the juice.)
Place the kale sprouts, in a single layer, on a baking sheet and place in the oven. Roast the chips for 5-7 minutes, until just starting to brown. Watch them closely as they will burn easily. Remove from the oven and enjoy. Makes about 2 servings.
These are awesome to snack on all day long.