Kalettes and Mixed Grain Salad
February, 2016 · By Coryanne Ettiene
Everyone is always looking for the new Kale. In fact, I can’t even recall what the old Kale was because it seems that Kale has been “it” for years. So much so that every farmer across America has been in search of the new Kale, and after recipe testing this Mixed Grain and Kalettes Salad, I finally see what all the fuss is about with this new “it” food: Introducing Kalettes. Kalettes are the marriage of Brussels Sprouts and Kale; they are these oh so dainty, nutty, green tasting bundles of joy that look like Kale but taste more like a sprout. I first heard rumblings of Kalettes 2 years ago with talk of them being the new Kale and then nothing happened until this year… and here they are, flying off grocery store displays faster than I can whip up a salad, proving that they are the hottest food trending hitting us this summer.
I never jumped on the Kale band wagon, my neighbor on the other hand single handedly keeps Kale farmers in business. But these, oh these I will gladly eat. Like “Sam I Am” and his Green Eggs and Ham, I will eat them in a box, I will eat them with a fox, I will eat them, here are there, I will eat them anywhere……..
Mixed Grain and Kalettes Salad
- 1 Bag of Kalettes
- 1-2 Tablespoon of coconut oil
- 1/3 Cup of Parmigiano-Reggiano, sliced
- 1/3 Cup of walnuts, chopped
- Handful of dried cranberries
- 1 Cup of Green lentils, steamed
- 1 Cup of Faro, steamed
- 1/3 Cup Spanish onions, chopped and pan fried
- 1 Tablespoon of lemon juice
- Salt and Pepper to taste
- Few sprigs of Dill for garnish
- In a warm skillet add the coconut oil, the Kalettes (I chose to leave the stems on, I love how nutty they are,but you can trim them if you prefer) and the onion. Gently pan fry until the onion softens and the leaves of the Kalettes start to brown a bit. Again, a matter of preference, but I love that crispy note that a browned leaf lends to this dish.
- Jut before the Kalettes are done, toss in the walnuts to brown them a bit, stir and then add the steamed lentils and Faro bring all the flavors together.
- Splash in the lemon juice, stir again and then transfer to a serving bowl. Garnish with Dill and cranberries before seasoning wth salt and pepper an serve.
Whilst this is an amazing warm salad, and can easily be a dinner by adding a few roast chicken breasts in there, it is just as fabulous served chilled with raw Kalettes. Since discovering this beautiful leaf, I’ve had it cooked, chopped, steamed, stewed and fried… and not once have I been disappointed.