As I was typing this post, I have realised that this meal is a combination of two side dishes!
For the purpose of this post, let’s pretend that it’s okay to have two side dishes as a tasty main meal okay?
This post is quite special because there is a new ingredient which I have not featured before on my blog.
This hybrid vegetable is called kalette in Australia. I have seen some American food bloggers called it kale sprout and it is also known as flower sprouts in the UK.
It is a fusion of red kale and brussel sprouts. I think kalette has the best traits of both kale and brussels sprouts, e.g. the nuttiness and texture from kale and the miniature size from the brussel sprouts. This vegetable is grown in Adelaide Hills and is being sold exclusively through Coles.
(Photo credit: www.kalettes.com)
There are many ways you can cook kalettes such as sautéed, roasted, grilled or eaten raw. So far I have only tried sauteing as it is my preferred way of cooking vegetables in general.
As I was cooking kalettes as a main meal, I tried to introduce other complimentary ingredients to make my kale-averse beloved be more open to the idea of kalette. 😉
The surefire way? Chorizo, of course! If you don’t have chorizo, bacon will work equally well too. As this recipe does not have a lot sauce, I added mushrooms as the moisture factor for the dish. Plus, I love how mushrooms can absorb the flavours from ingredients next to them and bring the dish together!
To transform the pan-fried kalette and chorizo into a hearty meal, I made creamy mashed potatoes to go with it. If you want a lighter option, substitute mashed potato with cooked quinoa.