Stir Fried Kalettes with Mushroom and Chorizo

Hello Dear Reader,

This recipe came about, as I had seen packs of kalelettes marked down at Coles quite often. I guess they were marked down so often as, like me, I really didn't know how to cook them or what they would taste like. Well, low and behold, not long after I started seeing this lovely and unique veggie marked down I saw a story about them on one of my favourite TV programs, Landline.

After seeing this story and doing a bit of googling I knew I had to give them a whirl. They are totally delicious, in all their just cooked and bright green glory. There is a bit of fussing with them, slicing off the woody end, halving them and then giving them a good rinse and drain. They cook in minutes too, I would imagine that they would lose their colour and taste too strong if you cooked them longer, just like Brussels sprouts do.

I love this recipe, I am absolutely sold, the roasted chorizo and sautéed mushrooms are the best support acts for this one of a kind veggie. The kaletettes are a cross between good old Brussels sprouts and kale, now I love Brussels sprouts, but kale, meh, never been much of a fan, but these little beauties are just wonderful.

Ingredients for Stir Fried Kalelettes with Mushrooms and Chorizo, clockwise from right-400 grams kalelettes (2 packets), woody end cut off, halved, rinsed well and drained, 2 cloves of garlic, grated on a microplane, 2 chorizo (I use Aldi brand) 500 grams of mushrooms, chopped into big slices

Sauté the mushrooms and remove from pan. I sauté mushrooms in a hot pan with a little oil, just a handful at a time. That way you will get a golden kiss on the mushrooms with no liquid leaching out of the mushrooms. As Julia Childs said "don't overcrowd the pan"

Now add the chorizo and let "catch"and colour till golden

Add mushrooms back to pan along with the grated garlic, giving everything a really good toss

Now add the rinsed and drained kalelettes and again give it a really good toss

The kalelettes will start to turn bright green but need to be steamed a little before they're  done

Add a few teaspoons of water, pop a lid on and let steam for 2 to 3 minutes 

Serve immediately

I served ours over sweet potato mash and it was totally delicious. This quantity made a huge pan full, and was lovely re-heated the next day too. You could easily halve this recipe. 

Over to you, have you tried this veggie yet? If so, how do you cook it?

Have a lovely day,

💗Fi

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