Aren’t these the cutest things you’ve ever seen!? They are officially killing me with their adorableness. And they are delicious to boot. I discovered Kale Sprouts, which are a hybrid of Kale and Brussels Sprouts, at Trader Joes. I’m down with both Kale and Brussels Sprouts, but truthfully, I bought them because they were so stinkin’ cute. The flavor profile reads Brussels Sprouts, but the texture is more Kale-like. Here’s how we love ’em: Slice small ones in half lengthwise, and any larger ones (the largest ones are about walnut sized) in quarters.
In a large frying pan, sauté 1 minced shallot in 1 Tbsp clarified butter (also sold at Trader Joes) till soft. Add Kale Sprouts and sauté a few minutes, seasoning with a bit of kosher salt. Add a splash of dry Vermouth or dry white wine (the herbaceous acidity of Vermouth balances the earthy bitterness of the sprouts) and ¼ cup chicken broth; cover pan and steam about 5 minutes, or until crisp-tender.
We love Kale Sprouts with crispy fish filets. These are flounder filets that I dredged in white cornmeal (seasoned with salt and pepper) and pan fried in a bit of oil ’till crisp and brown on both sides (about 3-4 mins per side). Cornmeal makes a fabulous coating for fish, with great flavor and texture. If you can find Kale Sprouts at your market, I hope you’ll give them a go. Enjoy!