Tuesday, February 28, 2017

Roasted Kale Sprouts


Roasted Kale Sprouts
David, 27 Feb 

Delicious kale sprouts, roasted in the oven, is an easy recipe that makes these fresh little sprouts take on a wonderful flavor with a crisp nutty texture.

For the longest time, we didn’t get kale in Paris. As the crinkly greens with the tough stems zoomed in popularity in the U.S., those of us used to, and craving, the rugged flavor of these branchés (plugged-in, or trendy) bunches, were out of luck. I remember chancing across some curly kale in a natural foods store over in the 5th arrondissement, and sweeping the whole shelf of it into a bag, stuffing it all inside, and bringing it to the register. The cashier looked at the bag, then looked at me, and said, “Vous êtes…américain, monsieur?”
Indeed I was. But now, Paris has firmly gotten on the chou kale bandwagon and although it’s mostly green curly kale you come across, you can sometimes find red kale and even Tuscan (lacinato) kale at outdoor markets, and even in some supermarkets as well as the frozen food chain, Picard. And, being Paris, where trends are often taken to the extreme, there’s even a Miss Kale café.

Much of it is due to Kristen Beddard, who made it her mission to get growers to plant kale, as she chronicled in her engaging and delightful memoir, Bonjour Kale. But I was surprised last week at my local market when I saw these tiny bunches of what looked like mini cabbages, or over-developed sprouts, and brought a bag home. I’d asked the vendor what they were called and he didn’t know. He just shrugged his shoulders and said, “les pousses”, an all-encompassing name for “sprouts.”
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