I like the taste of kale but have never liked the texture, the stalks have been too tough for me to enjoy it. I like brussel sprouts as I cook them, and not just at Christmas – halved and steamed for 15 minutes.
Recently I came across kaylettes, a cross between kale and brussel sprouts, and the first time I cooked them I did the same as I do with brussel sprouts. I very much liked the flavour but thought there must be a better way.
The second time I cooked them I took the suggestion of stir frying them, tossing them in butter in the wok. Not a success for me, again a good taste but those stalks just too tough.
Having a few remaining, I thought they would go with a simple prawn pilaf so tried steaming for 5 minutes before tossing for a few minutes in butter in the wok. Cracked it – for me; tasty but no tough stalks (seasoned with salt and freshly ground pepper in the wok).
I think they’ll become regular in our meals. They went particularly well with prawns and I think they will go with other fishy things (which brussel sprouts do not, for me). I made the pilaf a bit spicy with a shake of hot chilli pepper on top of a grating of parmesan. A simple, successful meal.
February 17, 2018 at 9:52 am
“Kaylette” I’d have assumed to be a newly-invented female forename.
Agree with you about kale: nice appearance, easy to grow, nice taste, tough texture.
December 18, 2017 at 5:33 pm
I saw a pinterest recipe where someone put kale in the oven and roasted it in garlic oil. I’ve never tried it though. I’m not keen on Brussel sprouts though.
December 14, 2017 at 1:31 pm
Interesting. Never heard of kaylettes before. But I guess I’ll make a green smoothie to get as much as possible of nutrition into me at this long long winter time!
I loved green smoothies! I forgot to freeze greens for winter this year. But i will next year 🙂