What are Kalettes?

Kalettes are a marriage between two superfoods; the Brussels sprout and British kale. They are bred using traditional breeding techniques. Kalettes are incredibly nutrient dense, really easy to prepare and they look great.

As a vegetable enthusiast, I was delighted when I was sent a beautiful box with Kalettes, spices, nuts and a recipe and asked to share my thoughts.  I am very passionate about food, and when I like something, I find it very easy to tell the world or whoever will listen what I love about it and why everyone should be trying it! If I had not enjoyed Kalettes® I would not have written this post. True fact.

What do they taste like?

They have taken the best bits of both vegetables, the sweet nutty flavour of kale with the complex taste of a sprout. This ‘new green on the street’ could provide an alternative this Christmas to those Brussels sprout non-believers. Sometimes when Brussels sprouts are cooked, their flavour intensifies and they can taste quite bitter. Not with these. The recipe below is delicious as a leftover the next day straight out the fridge. I would suggest that even if you don’t like kale or Brussels, you should give these bad boys a try.

How do they differ from Kale?

I do enjoy eating kale, but sometimes the preparation can be a bit of a faff. You need to de-stalk kale otherwise you are left with a whole lot of fibrous texture in your mouth which can interfere with the enjoyment! With Kalettes, all you need to do is rinse and then cook. They also look great!

When and where are they available?

The new season began in October and will continue until March in Europe. This year you should find them in most leading UK supermarkets as the distubution has expanded. I have already seen them in Sainsbury, Tesco, Aldi and Lidl.

How do I cook them?

Kalettes® can be steamed, microwaved, stir fried, boiled or blanched. They require less cooking time than sprouts which results in more nutrients being locked in. My preferred method is stir frying as it really adds to the sweet nutty flavour.

Are they good for me?

A 100g serving of Kalettes contain double the amount of vitamin B6 (the vitamin that helps us use and store energy from the food we eat) and twice the amount of vitamin C than standard Brussels sprouts. Result!

Spicy Kalettes

Spicy Kalettes

This recipe will make the perfect show piece for your Christmas dinner table. It looks so pretty and festive. As with all the recipes that I share, you can adapt it to suit your tastes. If you are trying to create a calorie deficit, you can make this dish less calorific by reducing or substituting the nuts, cheese and dried cranberries. If weight loss is not your goal and you are all about the flavour, go full steam ahead with this festive plate of nutritious cheer!

How many will this recipe serve?

As part of a Christmas dinner, it would serve 8.
As a side dish on any other day, it would serve 4.
As a main meal, it would serve 2.

Hints and Tips

It is cheaper and fresher to buy pomegranates as a whole fruit than to buy the pre-packed seeds.

I prefer to buy whole nuts and chop them myself but you can buy chopped nuts to save time.

To be honest, the flavours in this dish stand up well without the Parmesan, so leave it out if you wish.

Spicy Kalettes IngredientsIngredients

Serves 4

  • 50g hazelnuts
  • 1 tbsp olive oil
  • 2 garlic cloves (crushed)
  • 2 tsp cayenne pepper
  • 2 tsp paprika
  • 2 tsp ground ginger
  • 2 tsp ground nutmeg
  • 200g Kalettes®
  • Handful of rocket
  • 50g dried cranberries
  • ½ pomegranate (75g seeds)
  • 1 clementine (zest and squeeze of juice)
  • 25g Parmesan

Start Cooking

  1. Rinse the Kalettes and drain well.
  2. De-seed your pomegranate before you start cooking.
  3. Finely chop hazelnuts using a mini food processor or a cleaver.
  4. Dry roast the chopped nuts in a large wok. Keep them moving to avoid burning. When ready set to one side.
  5. Heat the oil in the same wok and add garlic and the spices. Stir fry for 3 minutes.
  6. Add the Kalettes to the wok and coat in the spice mix, add a little water if it’s too dry. Stir fry for 5 minutes until warm right through.
  7. Place the Kalettes in a large bowl or serving plate.
  8. Roughly chop the rocket and scatter on top.
  9. Sprinkle the chopped roasted nuts, dried cranberries, pomegranate seeds and Parmesan.
  10. Zest the clementine directly on top and add a small squeeze of juice.

Nutritional Information

Serves 4
Kcals: 233
Total Fat: 10.8g
Saturated Fat: 3.6g
Total Carbs: 29.8g
Total Sugars: 24.3g
Protein: 6.1g

Coming soon… Breakfast Sesame Kalettes.

To find out more about Kalettes click here!

I am passionate about food wastage…please don’t throw good food away! Read my tips on how to avoid it.

Saving Money and Avoiding Food Wastage – My 10 Top Tips Fruit for Freezing Fruit

Saving Money and Avoiding Food Wastage – My 6 Top Tips to use Veg Past Their Best Before Date