A cross between kale and brussels sprouts, kale sprouts feature miniature kale leaves around a tiny cabbage-like head. Veins running through the leaves, which are small and tender-crisp, are purple or silvery gray. They can be eaten raw in salads or cooked. Because of their tender nature, pan roast or sautee the sprouts if cooking them. This nutrient-rich vegetable has twice the vitamin C of its parent brussels sprouts. It's also called kale sprout, Kalette, brusselkale, Lollipop, kale multicolor and a few others. It’s available year-round.
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