Kale sprouts might not be the first salad item to think of but they add plenty of interest and bags of health. The humble kale (Brassica
oleracea L. var. acephala) as an adult grown plant certainly offers a number of nutritional benefits and there is now a new type to consider for the dinner table.
Kale Sprouts look very much like smaller versions of kale. The sprout is a hybrid cross between brussel sprouts and Russian Red Kale. They are also known as lollipop sprouts or lollipop kale which makes them sound more attractive. Though more developed than their micro-green seedlings relative, they are smaller than baby kale. This small leafy delicacy has the same striking coloring as Red Russian Kale with greeny-silver to blue-grey leaves and pronounced crimson veins. They are grown as for normal kale.
Taste wise, they are almost like ordinary kale in having a strong peppery flavour and crispiness. Best used as a novel garnish for main courses and meat entrees, mixed with spring greens in a salad, or simply lightly sautéed with a few mushrooms, infused with garlic.
They are harvested when the first leaves of the plant have developed around a tiny, compact central head. The sprouts should have a firm texture and are bright in colour. Discard or ignore kale sprouts that show wilting. The leaves are robust and durable enough to be kept refrigerated and will stay fresh for 5 days.
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