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.