Kale Sprouts!

Kale Sprouts

Kale Sprouts

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.

Look at all that gorgeous color - I feel healthier just looking at them!

Look at all that gorgeous color – I feel healthier just looking at them!

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.

Saute the sprouts with shallots, and season with Vermouth and chicken broth

You haven’t lived ’till you’ve stood over a pan and smelled butter, shallots, and Vermouth working their magic

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!

Sauteed Kale Sprouts with Cornmeal Crusted Flounder

Sauteed Kale Sprouts with Cornmeal Crusted Flounder

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