A new hybrid vegetable available in Canada is sure to become another trendy green among runners.
Kalettes, also known as flower sprouts, is a cross between kale and brussels sprouts. This cute looking vegetable looks like brussels sprouts but with the curly leaves of kale. Rich in vitamins C and K, its flavour is not as strong as brussels sprouts and its texture is softer than kale.
It’s the first vegetable hybrid since 1993 when broccolini ( a mix of broccoli and Chinese kale) hit the market. (Sidenote: broccoli itself doesn’t occur naturally, it’s actually a man-made invention.)
Runners eager to put Kalettes to the test can check out Loblaws grocers across Canada. Those skeptical about hybrid vegetables should know that this is not a GMO product. The breeding between vegetables could happen naturally, says Tozer Seeds, the English company that created Kalettes. Runners on an “eat local” diet though won’t be able to try it for awhile. It’s not yet grown in Canada.
So how do you cook Kalettes? You can saute them or use them in a salad or stir fry, the same as you would with kale, however it roasts much better than kale so it can be easily added to a ratatouille dish.
If you need a little more guidance, try this Kalettes with mushrooms and peppers recipe from kalettes.com:
- 1 tbsp olive oil
- 2 tbsp butter
- 225 grams mushrooms, sliced
- 1 orange bell pepper, sliced
- 140 grams Kalettes, sliced lengthwise
- 1/3 cup walnut pieces, toasted
Heat the olive oil. Add the mushrooms and bell peppers. Saute vegetables until they start to soften. Stir in Kalettes. Cover and cook for 5-7 minutes or until Kalettes are tender. Sprinkle with walnuts. Makes four servings.