Kale and brussels sprouts are extremely trendy, just try to imagine how amazing their love child could be. So let me introduce you to brusselkale (or kale sprouts, flower sprouts, kalettes or Kohlröschen, as they sell in Germany). So painfully cool!
Brusselkale is a hybrid of brussels sprouts and russian red kale, developed by the UK’s Tozer Seeds to combine “the complex taste of the sprout with the mild, sweet ‘nutty’ taste of the kale”. It is not genetically modified and belongs to the cabbage family. It tastes less cabbagy than brussels sprouts and is softer, than kale leaves. It has lovely purple stems and curly green leaves. Since kale and sprouts are superfoods, no wonder that Brusselkale is very good for you too, for example it has two times more vitamin C and B6 than normal brussels sprouts.
Brusselkale is perfect for cooking, baking, steaming, sautéing or using just raw for salads. The preparation of the vegetable is way faster, than its parents’, a quick wash and some trimming and you are good to go. For the first time I decided to make a very simple Brusselkale salad, with a quick sweet mustard dressing. It was the perfect dinner with a slice of toast and a glass of white wine….I am so happy for this wonder veggie!
- 200 gr Brusselkale
- 1 large handful of roasted almonds
- 1 tbsp olive oil
- 1 lime
- 1 tsp maple syrup
- 1 tsp mustard
- salt, pepper, chili
- Wash the brusselkale heads and if it is necessary cut of the stems and use just the leaves. Add them to a bowl with the roughly chopped almonds.
- Mix together the olive oil, juice of a lime, the maple syrup, the mustard and the spices for the dressing and pour over the salad. Mix everything well together. Enjoy!