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Brussels sprouts are little bundles of tasty goodness that shine in winter for value, quality, and versatility, but have you discovered their cousin Kalette?

Kalettes resemble Brussels Sprouts, but they have frilly, purple and green kale-like leaves that are loosely packed. They are sweeter, milder and more tender than Brussels Sprouts but equally versatile, nutritious and underrated.


Kalettes can be enjoyed raw or cooked; however, they are always better undercooked than overcooked. 

Add uncooked, finely shredded Kalettes to a salad or winter slaw, then toss through an Asian-inspired dressing for colour and crunch. Halve Kalettes and toss into a stir-fry with beef or chicken. Like Brussels Sprouts, they are also delicious cooked in an air-fryer with a drizzle of olive oil and a sprinkle of salt.

Like Brussels Sprouts, they are a rich source of nutrients, particularly vitamin K, vitamin C, folate, fibre and carotenoids. 


Select firm, compact, bright green sprouts no larger than a golf ball; the smaller Brussels Sprouts are sweeter eating and faster cooking. 

Sautéed, steamed, roasted, air-fried or tossed in a hot wok, Brussels sprouts are easy-to-prepare vegetables and only require minimum cooking. If leaving whole, cut a shallow cross into the stem end to speed up the cooking time. Try them cut in half, into wedges or finely shredded. 

Brussels Sprouts and Kalettes work deliciously with cheese, garlic, lime juice, coriander, soy sauce, bacon, pine nuts, mustard, tofu, soy sauce, Worcestershire sauce, cranberries, lemon, pine nuts, bacon, garlic, chestnuts or chilli.