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{4c41c5a6ab44e2224e17847b62ec61552d6cbb33ba429922acdf026e40af1447} 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
Ingredients:
Eggs
Melissa’s Kale Sprouts, chopped
Mushrooms, sliced
Garlic, sliced
Onion, chopped
Salt/Pepper
Oil
Instructions:
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.
