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The kalette is a combination of kale and Brussels Sprouts – both from the Brassica Oleracea species, and so both very high in nutrients. These cruciferous vegetables are known for their high levels of vitamin A, vitamin C, vitamin K, carotenoids, folic acid and fibre.
The kalette evolved from a desire to create a versatile and easy to prepare vegetable, based around the on-trend food, kale. It has taken 15 years of hard work for a British vegetable seed house to produce this sweet and nutty flavoured veggie by cross pollination through traditional methods.
Known as ‘flower sprouts’ in the UK, kalettes have a more toned-down flavour than Brussels Sprouts. They can be cooked in a variety of ways – roasted, grilled, stir-fried or eaten raw. Try cooking in a pan with small amount of extra virgin olive oil and a sprinkling of seasoning. Serve on the side of a dish or stir through a salad.