Kalette time. Developed in Great Britain, where they are called Flower Sprouts, this new vegetable is a hybrid cross between Brussel sprouts and kale. The result is very fairytale-like. Kalettes are the result of conventional breeding; both parents belong to the Brassica oleracea species, which also includes cabbage, cauliflower, and broccoli. And they’re CRAZY good for you too! One cup of Kalettes contains 5 grams of fiber and 90 percent recommended daily allowances for vitamin C and 15 percent for iron. The flavor of Kalettes is described as both sweet and nutty. They can be boiled, baked, steamed, roasted, microwaved, or stir-fried. Store Kalettes in the fridge unwashed in the vegetable crisper. To crisp them up before using, trim the ends and submerge them in cold water for a few minutes. Kalettes can be stored in the fridge for about a week. I have been craving a good pasta, so I thought it was the perfect time to use my Kalettes and Memo Popcorn from The Chef’s Garden and create something beautiful! I combined their Kalettes and Memo Popcorn with fun garbanzo beans, white mushrooms, turkey bacon from Greensbury Market, and delicate orzo pasta for Jovial. This recipe is truly simple and I promise that it will not disappoint! Do you have a special recipe containing Kalettes? I would love to hear it!
- Bring a small pot of water to a boil over high heat. Cook the orzo for about 9 minutes, or until al dente. Drain and set aside.
- In a deep-sided saute pan or medium pot, heat the olive oil over medium heat. When the oil is shimmering, add the turkey bacon and cook until crispy.
- Add the garlic and cook for about 1 minute.
- Add the kalettes, and season with salt and pepper. Cook the kalettes, stirring periodically until it begins to wilt.
- Add the cooked orzo, garbanzo beans, and 2 tablespoons vegetable broth, and adjust the seasoning with salt and pepper. Add remaining vegetable broth, as necessary, if the dish feels like it needs a little more moisture.