Move over kale - we're all eating 'kalettes' now!
Kalettes are a brand-new vegetable.
A British-bred cross between Brussels sprouts and kale with the best flavors of kale and brussels sprouts.
Kalettes, like other cruciferous vegetables, are rich sources of nutrients, particularly Vitamin K, C, folate, fibre and carotenoids.
These vegetables also contain chemicals which when broken down during cooking and digestion have been linked to anti-cancer properties in animal studies, although we are still not clear about this effect in humans.
They're best cooked until the outsides are crisp, but tender inside.
- blanching kalettes for four minutes in boiling water before draining well and frying.
- they work well with olive oil in pasta dishes.
1 tablespoon of extra virgin olive oil, plus more to toss
Freshly ground black pepper
couple of cloves of finely chopped garlic - optional
red pepper flakes - optional
Preheat oven to 200C/400F.
Combine Kalettes, oil, salt and pepper in a large bowl or plastic bag.
Spread in an even layer on a large, rimmed baking sheet.
And roast, stirring once or twice, until deep golden brown, crisp outside and tender inside.
- 10 to 15 minutes.
The leaves that are loose will be especially brown and crispy.
Transfer to a bowl and serve.