Recipe Kalettes with Blue Cheese

[Morning Glory]

Kalettes are a hybrid of Brussels sprouts and kale. They cook very quickly and have a delicious sweet nutty flavour which is enhanced by toasted sesame oil. Pairing them with blue cheese adds a salty savoury tang.

Ingredients (serves 2 as a side)
100g Kalettes
50g Blue cheese
Toasted sesame oil to drizzle
1 tbsp orange zest, julienned
Sugar
Sesame seeds
Crispy fried onions

Method

1. Make ‘simple syrup’ by heating 100 ml of water in a pan and adding the sugar. Heat until the liquid becomes clear
2. Poach the julienne orange zest in the syrup for 3 to 4 minutes. Drain & reserve the orange flavoured syrup to use in another dish or cocktail.
3. Cut larger Kalettes in half, vertically. Plunge the kalettes in boiling salted water and cook for 3 or 4 minutes or until the stems are just tender.
4. Drain well and tip into an oven proof dish. Dot pieces of blue cheese around and between the kalettes.
5. Drizzle with a little sesame oil and place in a hot oven for ten minutes.
6. Top with fried onion, julienned orange zest and a sprinkle of white sesame seeds.

The raw kalettes:

 

[The Late Night Gourmet]

Kalettes are a hybrid of Brussels sprouts and kale.

I've never heard of them, but now I need to try them!

This recipe is simple, but a great use for this (and, I can see it likewise for kale and/or sprouts).

 

[ElizabethB]

Brilliant! I have never heard of Kalettes. They are beautiful. Your use of blue cheese is a touch of brilliance.