Kale Sprouts (a hybrid cross between kale and brussels sprouts)

Kale Sprouts (a hybrid cross between kale and brussels sprouts) with Bacon and Onion
Stir Fried Kale Sprouts with Bacon and Onion

The hybrid cross between Russian Red Kale and Brussels Sprouts, KALE SPROUTS have a slightly nutty and sweet peppery flavor with a crisp fresh texture. The florets grow on a stalk, just like Brussels sprouts.

British vegetable seed house, Tozer Seeds, took 15 years to develop this new vegetable in a natural process where the pollen of one species is used to fertilize the flower of the other. The result is a charming vegetable with silvery-green to blue-gray leaves and purple veins.

It cooks much faster than Brussels sprouts, so it is terrific for stir-frying. Its petite leaves are hearty, so they keep their shape to make a pretty floral presentation. Kale Sprouts can also be found marketed as Lollipop Kale, Lollipop Sprouts, BrusselKale, Kalettes, and Flower Sprouts.

Kale Sprouts (a hybrid cross between kale and brussels sprouts) with Bacon and Onion

Stir Fried Kale Sprouts with Bacon and Onion Recipe

Kale Sprouts (a hybrid cross between kale and brussels sprouts) with Bacon and Onion
Cook chopped bacon in a wok until it starts to brown around the edges.

Kale Sprouts (a hybrid cross between kale and brussels sprouts) with Bacon and Onion

Add diced onion and cook until the bacon is semi-crisp and onion starts to caramelize.

Add minced garlic and cook for another minute.

Kale Sprouts (a hybrid cross between kale and brussels sprouts) with Bacon and Onion

Meanwhile, trim the base of the florets so as much as possible of the tougher stem is removed, while the leaves of the floret stay intact.

Add the kale sprouts to the wok, and stir-fry until tender, about 4 minutes.

Season with red chile flakes and sea salt.

Kale Sprouts (a hybrid cross between kale and brussels sprouts) with Bacon and Onion

We are really impressed and excited about this new vegetable and its versatility – stir-fry, sauté, steam, roast, grill, or try them raw!

Try tossing with olive oil and roasting in the oven, so the leaves get crispy, then serve with a drizzle of balsamic syrup. Just remember they are more feathery, and cook faster than traditional Brussels sprouts. Bake at 475° for 10 minutes.

Or using a grill basket, cook them on the BBQ or even peel the leaves off the floret or slice into a chiffonade and toss them in a salad, raw.

5 thoughts on “Kale Sprouts (a hybrid cross between kale and brussels sprouts)”

  1. I tried Kale sprouts/lollipops for the first time a few weeks ago a EATS Kitchen & Bar in Irvine. Everyone at the table fell head over heels for them! I think the hybrid combines the best of both vegetables and bacon can convert even the most doubtful 🙂

    1. Hi Priscilla – I read an article about kale sprouts where the author was complaining about hybridizing vegetables and suggested just leaving kale be kale, and brussels sprouts be brussels sprouts.
      I disagree – this is a fabulous vegetable. So versatile and pretty!
      I don’t get to Orange County much, but was there last weekend and had a fabulous lunch at Gulfstream.
      LL

      1. I’m doing great…I am finishing up my 21st year of teaching. love your blog, and your fabulous photos. I never knew you loved to cook…I only knew that you were the hostess with the mostest!

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