Kalettes. Ever heard of them. Neither did I until they showed up in my Community Supported Agriculture share last Tuesday.
They remind me of red Russian kale. They are a cross between Brussels sprouts and kale. Easier to digest. Nutty in flavor.
After seven years in our CSA, Lancaster Farm Fresh, I thought they couldn’t come up with much I hadn’t seen before. And, yep, they did.
I finally got around to using them yesterday. Some of them in soup. The rest. Today will become sautéed side dish for my shrimp and grits.
As for the soup, I am currently cooking from Salt, Fat, Acid, Heat. For the cookbook club. Refining my techniques. I made a variation of the Tuscan bean and kale soup for dinner.
Definitely a variation. What did I use for this soup? A quart of my homemade chicken stock. Scallions. Purple carrots. A small, cubed Beuregard sweet potato. A can of low sodium cannellini beans. A smoked ham hock. Some of my cherry tomatoes from the garden.
The only seasoning added was a bay leaf, pepper, and oregano. I like the kalettes. They are milder and easily wilt into the soup.
Now, to find them locally. That should be interesting. I wonder if Whole Foods has them?