Spicy Sautéed Kale Sprouts

Yesterday I was wandering through my local Trader Joe’s trying to find filo dough when I stumbled onto something amazing. By the way, why is filo dough so hard to find? It’s either hidden in the most remote freezer section possible behind three different kinds of pie crusts or it’s nowhere to be found and no one who works anywhere knows what it is. Thankfully I finally found some for an upcoming recipe featuring leeks. But getting back to the something amazing – kale sprouts.

Spice Sauteed Kale Sprouts

If someone had asked me what a kale sprout was, I would think of something like the sprouts on a sandwich – little bitty just-barely-grown baby plant sprouts. Maybe with a cute tiny little kale leaf bud on it. Even the thought is adorable. But that’s not what this is. Kale sprouts are a fantastic hybrid of Brussels sprouts and kale. They grow like Brussels sprouts, with a stalk that has kale sprouts growing up along it. They honestly do look like little baby kales with a Brussels sprout center, but they have this wonderful deep green and purple color. See?

Kale Sprouts

 

Kale Sprouts Closeup

Because this isn’t a veggie I’ve ever seen or used before, I wanted to keep it simple and showcase it, so this recipe is easy, quick, and really highlights the sprouts themselves. (In other words, this is a lazy recipe day for Natalia. Still counts for my 50 day veggie recipe challenge!) I can’t wait to experiment more but I’d expect that they’d be good in most recipes that call for Brussels sprouts.

 

Spicy Sautéed Kale Sprouts

  • 3 cups kale sprouts
  • 1 Tbs olive oil
  • 1/4 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4-1/2 tsp red pepper flakes
  • sea salt and fresh ground black pepper, to taste

Sauté onions in olive oil over medium-high heat in a large pan until soft and translucent. Add the garlic and cook one more minute.

Add kale sprouts and red pepper flakes, continuing to cook for 3 minutes until kale sprouts begin to turn golden. Add 1/4 cup water and cover, simmering until kale sprouts reach desired tenderness, about 3-5 more minutes. Season to taste with salt and pepper.

Kale Sprouts cooked

They turned a really lovely bright green after cooking. And the taste was wonderful – truly a mix of Brussels sprout and kale flavor. I simmered them for 4 minutes and they softened but still retained some crunch.

Spicy Kale Sprouts

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge!

In case you missed the first seven days, here are the recipes:

Printable version:

Spicy Sautéed Kale Sprouts
 
Author:
Serves: 2-4
Ingredients
  • 3 cups kale sprouts, washed
  • 1 Tbs olive oil
  • ¼ cup onion, finely chopped
  • 2 cloves garlic, minced
  • ¼-1/2 tsp red pepper flakes
  • sea salt and fresh ground black pepper, to taste
Instructions
  1. Sauté onions in olive oil over medium-high heat in a large pan until soft and translucent. Add the garlic and cook one more minute.
  2. Add kale sprouts and red pepper flakes, continuing to cook for 3 minutes until kale sprouts begin to turn golden. Add ¼ cup water and cover, simmering until kale sprouts reach desired tenderness, about 3-5 more minutes. Season to taste with salt and pepper.

 

 

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