Kale…sprouts? That’s right – Please meet these lovely new starlets of the vegetable world. Kale sprouts are a cross between Russian red kale and Brussels sprouts. They look like a miniature head of kale, or possibly like a Brussels sprout that has started to unfurl. They have a leafy texture and a sweet and peppery taste, and they’re just so darned cute that your kids might just be willing to try them…even if they’re not fans of kale or Brussels sprouts. You can most likely find kale sprouts in your specialty produce section; they’re sold by Melissa’s Produce in cute little 3-ounce packages.
These little greens are quick and easy to prepare: You can chop them up in a salad, saute them quickly, or roast them for just a short time. Given that it’s pistachio week at our house (and continuing with the pale green and purple theme) we decided to roast these little sprouts with some pistachios. To make sure we got the center stem cooked, we cut them in half and put them flat-side down for easier roasting. The result? A nutty, slightly sweet dish that’s great as a snack, side dish, or all on its own.
Kale Sprouts with Pistachios
6 ounces kale sprouts (two 3-ounce packages)
1/4 cup pistachios, shelled and crushed
2 T. olive oil
1/4 tsp. kosher salt
Preheat oven to 350 degrees. Slice kale sprouts in half and lay them cut-side down on a parchment paper-lined cookie sheet. Distribute pistachio pieces over the kale sprouts. Drizzle with olive oil and sprinkle with salt. Roast for 10 minutes or until just crispy. Serves 2 to 4.
Thank you to Melissa’s Produce for letting us sample some of these delicious kale sprouts – a new favorite!
Want more pistachio recipe ideas? Check out our pistachio Pinterest board for inspiration.