Kale Sprouts

We always keep an eye out on interesting finds and the other day (thanks to Food Network’s co-host of The Kitchen, Sunny Anderson), we found out about Kalettes which is a hybrid vegetable that merges Kale and Brussel Sprouts together. With a little more research, we realized this relatively new creation is called Kale Sprouts or Brussel Kale. Those who are a fan of these vegetables, are definitely going to enjoy them blended together. We headed to Athleisure Kitchen and had Chef Rosalie from Williams-Sonoma create two must have recipes (you can find more recipes at Kalettes) that have minimal prep and cook time in order to give you a nutritious snack, side or meal. In case you have any questions on whether this should be incorporated into your food lifestyle, remember that Kale and Brussel Sprouts have a number of benefits.

KALE BENEFITS                                                                                         BRUSSEL SPROUT BENEFITS

Low in calories & high in fiber                                                                    High in Protein         

High in Vitamin A, C, K                                                                                High in Vitamin C, K

High in Iron and Calcium

Filled with powerful antioxidant Is the perfect detox food
 

Tomato Feta Kalettes
SERVES: 4
PREP TIME: 5 minutes
COOK TIME: 10 minutes

5 ounces Kalettes™
10 ounce package grape tomatoes
2 tablespoons olive oil (we used Olio Santo Extra Virgin Olive Oil)
2 tablespoons white balsamic vinegar (we used William's Sonoma White Balsamic Vinegar)
Salt and pepper
1/8 cup feta cheese (we prefered less of a salty taste and used French Feta)

Pre-heat the oven to 425 F. On a rimmed baking sheet, add Kalettes and grape tomatoes. Drizzle with olive oil and vinegar, toss to coat. Season with salt and pepper. Roast in the oven for 10 minutes. Remove pan from oven and stir Kalettes making sure to coat with the pan juices. Place in serving bowl and top with feta cheese.

Kalettes with Mushrooms and Peppers
 

SERVES: 4
PREP: 5 minutes
COOK: 10 minutes

1 tablespoon olive oil (again, we used Olio Santo Extra Virgin Olive Oil)
2 tablespoons butter
8 ounces mushrooms, sliced
1 orange bell pepper, sliced
5 ounces Kalettes™, sliced lengthwise
1/3 cup walnut pieces, toasted

In skillet over medium, heat the olive oil and then add the mushrooms and bell peppers. Sauté for 3-5 minutes or until vegetables start to soften. Add Kalettes and stir to combine. Cover and cook for 5-7 minutes or until the Kalettes are tender crisp.

Place in serving bowl and sprinkle with walnuts.

It's all about using great tools that allow your work to be that much easier when it comes to cooking! We found that in making these sides, that the Shun Chopper Knife. The Kalettes with Mushrooms and Peppers was made with a Breville Stainless-Steel Electric Hot Wok. In addition, we suggest calling your local grocer to see if they have Kalettes, Kale Sprouts or Brussel Kale as we found that they are definitely a hot item! We suggest calling Whole Foods and Trader Joe's as we had success with these stores.