If you thought the Kalettes were a marching band from Dannevirke, think again…although you may soon have these beauties dancing around your kitchen some time soon.
Kalettes are a hybrid cross between kale and a Brussels Sprout and are brand-spanking new to New Zealand. If those two vegetables make you squirm, your tastebuds have some growing up to do, but kalettes seem to be the best of both worlds: young kale (sweeter than its grown up self which can be quite bitter) and the nuttiness of a Brussels Sprout with a bit of ommmph!
Kalettes look a little like a tiny cabbage with green frilly leaves and streaks of purple. Instead of tight mini-cabbage-like buds that you’d expect from a Brussels, kalettes produce leafy flowers that look like mini heads of kale.
Kale and Brussells Sprouts, and therefore kalettes by default, are all part of the Brassicas family (which includes the likes of cabbage, cauliflower and broccoli). The plant grows similarly to that of a Brussels Sprout and has a tall stem with rosettes forming all the way to a frilly-leafed top. Pluck them as you go and eat ’em fresh!
They are oh-so-cute and very easy to cook. They can be roasted, sauteed, grilled…even eaten raw!
Can you eat the whole of them? Yes-siree. While the leaves are frilly and tasty, the stem is just a good (especially if you are a Brussels Sprout lover). If you are familiar with cooking with kale, these will be a breeze. They crisp up very nicely when baked (and I’ve already discovered with my Kale chips).
If you fancy growing these yourself, they are harvested around May-September in the North Island and June-September in the South Island.
If you can’t wait 110 days (typically that’s how long they take to grow), try spying out the Nature’s Pick brand in your local supermarket. They are new, so be patient. It may take a while for distribution to filter into your neck of the woods.
Lucky, as I can be at times, I managed to get hold of some kalettes and I’m really impressed. As they are not as compact/dense as the Brussels Sprout they are not as intense in flavour (I think anyway) making them more versatile.
Oooooo a new vege! How often do I get to play with something new?! I will endeavour to have lots of fun in the kitchen with this vege! Can’t wait.
The results:
- Day 1: Mini Kalette Frittata
- Day 2: Kalette & Kikorangi Soup
- Day 3: Dry Kalette Pesto
- Day 4: Kalette & Smoked Paprika Loaf
- Day 5: Kalette Rarebit
Post Script: This was so much fun! I think I really pulled one out of the bag with the Kalette & Kikorangi Soup (so very delicious) and will be certainly making the Dry Kalette Pesto again. Bring it on! Any more interesting vegetables out there for me to try?
