What happens when two super foods like kale and Brussels sprouts are cojoined? The result is a super sprout – Kale Sprouts!
I have a love for spotlighting fruits and vegetables on Teenie Cakes. Over the years I’ve learned so much more about produce since starting this online journal that, that love has opened my eyes to healthier eating habits, a better respect for where my food comes from, my happiness in growing and nurturing an edible garden around our home -and- I have discovered my particular enjoyment in photographing them.
Featuring newly introduced fruits and vegetables is exciting for me, especially designing new ways to incorporate them in dishes. It’s a fresh palette. Intro the Kale Sprouts…
At first glance, these sprouts catch your attention by their vibrant color and unusual smaller size. Pull them out of the package they came in, freshen them up with cool water to rinse and they perk up into pretty edible flowers.
Kale Sprouts, also referred to as:
- Lollipop Kale Sprouts®
- lollipop sprouts
- lollipop kale
have been around for years, but are only now receiving more attention and becoming commercially available. Home gardeners eager to grow their own, refer to the seeds as Flower Sprouts®.
A hybrid long in the making, but around for nearly 20 years, it picks up on the food trend that super food kale and Brussels sprouts has made and cojoined into this smallish and colorful sprout! Like their ancestors, Kale Sprouts belong to Brassica oleracea, the same plant species which includes the likes of broccoli, cabbage, collard greens, cauliflower, kohlrabi, kale and Brussels sprouts.
What makes this new veggie so super? By comparison, 4 ounces of kale sprouts has more than 2x the amount of Vitamin B6 and twice the amount of Vitamin C found in Brussels sprouts. They also contain Vitamin K, Vitamin A, Iron and Calcium (source Ocean Mist).
As mentioned earlier in the post, freshen them up by running under cool water to rinse and pat dry before using. A bit more versatile than their parents, they can be eaten raw by tossing into a salad mix, steamed, stir-fried, grilled, roasted and sautéed.
How do they taste? Described as a “sweet and nutty flavor,” I’d agree that there is a sweetness about it and when cooking, it smells just like Brussels sprouts or broccoli. Use in place or with other vegetables to add flavor, varying color and texture. When cooked they maintain much of their vibrant color unless you’re grilling or roasting for a long duration.
Best of all…these little guys should be in season year round – but subject to availability depending on suppliers!
I’ve been experimenting and playing with these colorful and tasty sprouts. In a post or two, I’m going to share how we’ve been enjoying these in our meals to hopefully inspire you to give them a try too and surprise your loved ones at dinner or the upcoming holidays with this newer super veggie.
- Melissa’s Produce
- Brussels crossed with kale to create sweeter tasting ‘kalettes’
- Lollipop Kale Is the Best New Vegetable You’ve Never Heard Of