Have you heard of or tried this new healthy and trendy vegetable - Purple Kale Sprout?
Basically, purple kale sprout is "a hybrid cross of Russian Red Kale and Brussels Sprouts. Also known as lollipop sprouts or lollipop kale. Kale Sprouts have a sweet peppery flavor and crispy fresh texture. Use as a tasty garnish for meat entrees, mixed with spring greens in a salad, or simply sauté lightly with mushrooms and garlic." (cited from www.melissas.com)
For the upcoming Christmas dinner, I prepared the recipe for this kale sprout salad, which could serve as a great side dish to compliment the any meat, fish or vegetarian main dishes. It is my first time to cook with new interesting vegetable. Once you have tried it, I would love to hear what you think! Merry Christmas, everyone!
What you'll need:
400 g purple kale sprouts
2/3 cup of fresh cranberries or 1/3 cup dried cranberries
1/3 cup of pecan
1 tbsp tahini
1/2 tbsb honey
1/3 tbsp dijon
1 tbsp orange or lemon juice
2 tbsp extra virgin olive oil
Pinch of sea salt
How it's made:
1. Wash the purple kale sprouts and cut them in half. Bring a large pot of water to a boil, then add the kale sprouts and boil them for no more than 3 minutes, pour into a colander and rinse immediately in cold water. Then pour the dressing over the sprouts, toss well to coat.
2. Toast the pecans in a dry frying pan on medium heat until slightly browned and crispy, but be careful not to burn them.
3. If use fresh cranberries, then in a small saucepan, combine the cranberries, maple syrup, and orange zest. Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 minutes. If use dried cranberries, no need to cook it. Just add them to the salad at the next step.
4. Put pecan, oranges and cranberries in the bowl and toss with hands to mix. Serve right away or let sit for an hour. It tastes nice both ways.