Once again, I’ve discovered a tasty new-to-me vegetable – Kale Sprouts!
The coloring and leaves look very similar to Red Russian Kale, but there is a little head in the center.
When I learned that they are a hybrid cross between kale and Brussels Sprouts, it all made sense.
The flavor is delicious and the texture is crispy and similar to kale.
The California grown veggies are packed full of nutrition.
A single serving has more than 100% of the daily value for both Vitamin A and Vitamin C.
Just like regular kale, these Kale Sprouts are very versatile.
It’s easy to add them to a variety of dishes for extra flavor and a burst of nutrition.
Scrambled Eggs with Kale Sprouts and Mushrooms
Melissa’s Kale Sprouts, chopped
Sauté all ingredients except eggs for a few minutes until tender. Add eggs. Scramble.
I like these served with sourdough toast and fresh fruit. The blood oranges complemented the eggs nicely.
More from Mama Likes To Cook
Check out the rest of my vegetarian recipes, so you can get more great ideas for baking, cooking, blending and juicing.
- Goat Cheese Breakfast Casserole
- Mushroom Frittata
- Easy Vegetarian Potstickers
- Creamy Portobello Mushroom Soup
- Vegetarian Mushroom Risotto
- Instant Pot Vegan Mushroom Rice
- Stuffed Acorn Squash
- Zucchini Mushroom Salad
- Pickled Mushrooms
- Grilled Portobello Mushroom Burger
- Vegan Quesadilla with Spinach and Mushrooms
- Vegetarian Cream of Mushroom Soup
- Pasta with Kale and Mushrooms
For a beautiful assortment of kitchen necessities and food gifts for the whole family, check out the deals at these online stores.
- Miss A $1 Kitchen Tools
- Great Jones pots, pans and baking dishes
- The California Wine Club
- Wine of The Month Club
- JoyJolt Glassware
- Seven Sisters Scones
- Southside Market
Are you ready to have some delicious fun in the kitchen?