UK researchers have crossed brussels sprouts and kale and they made the kalettes :)
They are no OGM vegetables as they used a traditional and natural cross-pollination of kale and brussels sprouts to make them. They are an excellent source of vitamins C, B6 and K.
In this recipe I have simply roast them in the oven, DELICIOUS!
160g of kalettes
2 tbsp. of olive oil
1 tbsp. of linseeds
1 tbsp. of sesame
Himalaya salt (optional)
- Wash the kalettes and dry them properly to remove excess of water. - Cut the kalettes in half.
- In a large mixing bowl combine the kalettes with 2 tbsp of olive oil, sesame seeds and linseeds and himalaya salt (optional) - Place them on a trail covered with baking paper and cook them for 12 minutes in the oven, 160-180 degrees.