Source: Recipe and photo courtesy of Mann Packing
Kalettes are a new hybrid vegetable that’s a cross between Brussels sprouts and kale. Chef Hincks prepares them several ways for his catering events—fried, braised and oven-roasted, as pictured here. The kalettes make a nice change of pace for kale-weary customers.
6 cups fresh kalettes
2 tbsp. extra-virgin olive oil
2 large garlic cloves, minced
2 tbsp. balsamic glaze
Sea salt and freshly ground pepper, to taste
- Preheat oven to 375°F. Rinse kalettes and thoroughly pat dry. Toss with olive oil to coat evenly. Toss again with garlic, salt and pepper.
- Spread kalettes in single layer on large rimmed baking sheet. Bake 15 to 20 minutes, stirring every 5 minutes until leaves are tender, crisp on edges and slightly browned. Drizzle with balsamic glaze. Serve warm of room temperature.