Kalettes (or Flower Sprouts) is a hybrid vegetable gaining popularity, so, naturally, I had to try it. We love Kale as well as Brussels Sprouts at home, so, what's not to like about Kalettes which are a result of natural hybridization of the two.
I went with a simple roast kalette dish here. Toss the kalettes with a touch of olive oil, salt, black pepper, plus some sliced red onions. Roast in a 425°F oven for about 8 to 10 minutes.
Both the kids at home loved kalettes prepared this way, so I'll be making it often as a quick vegetable side.
Another way I like it is to saute some onions, garlic, tomatoes in olive oil, toss in the washed kalettes, a splash of stock, a dash of Shawarma spice powder, cover and cook till wilted and a bit tender. Enjoy as is, or with naan or roti.