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Recipes for Kalette and Broccoflower


6 c. kalette, washed and dried
2 Tbs. extra virgin olive oil (try using avocado oil)
2-3 cloves garlic, minced
2 Tbs. balsamic glaze
Sea salt and freshly ground black pepper to taste

Preheat oven to 375°F. Rinse kalette and pat dry thoroughly. In large bowl, toss kalette well with olive oil to coat thoroughly. Add garlic, salt and pepper. Spread mixture on a large rimmed baking sheet into a single layer. Bake 15-20 minutes, stirring/flipping every 5 minutes until leaves are tender, crisp on edges and slightly browned. Drizzle with balsamic glaze and serve. Serves 6.


Heat oven to 400°F. Line a baking sheet with parchment paper and place kalette in the center of the sheet. Drizzle with olive oil (or try cocoanut oil) and toss to coat. Tightly wrap each kalette with a half-slice of prosciutto. Place wrapped kalette about 2 inches apart and sprinkle with fresh ground pepper. Bake in middle of oven for 15 minutes or until tips of k...

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