Inventory, 5 lbs : 1.00
This item was last sold on : 03/24/23
|Food Buzz: History of Kale|
Kale sprouts are distinguished by their miniature size and unique shape. Each sprout is trimmed at the point in which it just begins to develop leaves that envelop tiny compact rounded heads. The foliage is frilled and variegated with dual toned veins of grey-green and violet purple. The texture is tender-crisp and flavor, sweet yet complex with undertones of nuts, pepper and classic brassica bite.
Kale sprouts are available year-round.
Kale sprouts are the intended hybrid result of marrying a Red Russian kale variety with a Brussels sprouts cultivar. They are a member of the Brassicaceae family, an economically important food plant family known as the mustard plants, crucifers and cabbages. Kale sprouts are not actually a traditional sprouted plant, rather a part of the plant that is harvested very young, at the tender shooting stage. As the vegetable's appearance may suggest, the process of harvesting each sprout is labor intensive. Plants are hand-harvested from the moment the first sprouts appear and consistently harvested to increase flowering and production of sprouts. If left to grow past the young and tender stage, the plant would form heads and eventually flower.
Kale sprouts are a good source of vitamin C, folic acid, calcium, and potassium. Just 4 oz. of kale sprouts contain double the amount of Vitamin B6 and twice the amount of Vitamin C than standard Brussels sprouts.
Kale sprouts are meant to be showcased on the plate, not lost in a dish, thus they are best suited as an appetizer, a salad component or as an accoutrement to a protein. When prepared raw they are best served as an accompaniment to a salad or first course. The best methods for cooking Kale sprouts are lightly sauteéing or briefly pan-roasting. Favorable companions include textured greens both mild and savory, citrus, mint, pomegranates, almonds, butter, cream, boiled eggs, cheeses such as pecorino, taleggio and alpine varieties, garlic, mustard, mushrooms, olive oil, bacon, pancetta, pepper, pine nuts, thyme, rosemary and light bodied vinegars.
"My dish has baby Tuscan kale pesto and sauteed Lollipops® Kale sprouts…It’s a great vegetarian dish that works really well for the summertime,” says Chef Daniel Roberts at Cafe del Rey, a important culinary landmark in Marina del Rey, California.
Kale sprouts are yet another uniquely inventive cruciferous vegetable created under the brand Salad Savoy® by founder John Moore. He created the hearty greens of the same namesake, Salad Savoy®, in 1983 and marketed them under the name Lollipops®, along with many newer breeds and hybrids of vegetables and fruits. Lollipops® Kale sprouts received their own trademark in the summer of 2012, distinguishing them as an independent vegetable variety solely for marketing and branding purposes.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Flavor Chef (Catering)||Vista CA||619-295-3172|
|Kingfisher||San Diego CA||619-861-8074|
|La Costa Glen North||Carlsbad CA||760-704-1436|
Recipes that include Kale Sprouts. One is easiest, three is harder.
|Flavor the Moments||Crispy Roasted Kalettes with Light Garlic Parmesan Dip|