Skip to main content

A Whale of a Kale Tale! Harissa roasted Kale sprouts with Cashews.

Kumquats and Kale - an interesting combination which really do not have much in common except for the common first letter in their names. But when I opened up the box sent to me from Melissa's produce, the visual beauty of the colors just struck a chord, the bright golden kumquats and the regally purple Kale sprouts.

As I stored them into the Greensaver boxes from Oxo, I noticed that  the Kale sprouts (they may be referred to as 'sprouts' but the texture is still as rugged as can be expected out of kale leaves) could be kind of sorted into two different piles, sprouts with a closed bud-like tips and some where the tiny leaves were unfurled. In any case I stuffed them together into one container, set the lock mechanism into a closed position to ensure that the sprouts did not lose moisture. Even in the closed position, the enclosed carbon filter cartridge ensures that any gas responsible for 'ripening' / wilting the leaves is completely eliminated around the produce. And ,as tempted as I'm to shout out 'Ron Popeil's famous words "set it & forget it" (for those who're wondering who on earth Ron Popeil is, here's the Wikipedia link), I simply left it alone for 10 days. Yes it was hard being objective and not able to peek in, but the end results were well worth the wait.

The Kale sprouts were as fresh as on the day I stored them into the refrigerator. not a single wilted leaf. If there was ever the slightest shred of doubt about Oxo's new container (which had already captured my imagination with the kumquats), it simply vanished. I'm seriously planning to stock up on these and  experiment them on the notoriously frail vegetables that one uses in traditional Indian cooking.

As I mentioned earlier, you could 'sort' the sprouts out into leafy tips and closed buds. My initial plan for the leafy tips was to incorporate them into a chickpea flour & ricotta dumpling which I then intended to cook up in a creamy cashew sauce (I know, It sounds divinely rich, does it not?) but those plans got a quick and easy detour thanks to a hungry husband  who was getting ready to head out to work. I ended up sauteing the leaves (cut fine into a chiffonade) along with onions whole spices and a touch of garam masala.

I then added about 3 cups of cooked rice and whole lentils and folded the entire lot together to make a nutrition & healthy rice dish that we then polished off with some plain yogurt & Mango relish.

 The Kale 'buds' were definitely the star of the entire lot. They reminded me of  Brussels sprouts but much lighter, without that tightly coiled density of the leaves.In fact, so elegant, that all it took was a simple roasting with the correct spices to showcase their glorious fresh flavor.

Harissa roasted Kale sprouts with Cashew.   

(Serves 2-3)

You need:
 3 cups Kale sprouts, (preferably the closed bud like sprouts)
1 large clove garlic, smashed
3 - 4 tablespoons Olive or Canola oil
1 tablespoon Harissa spice blend (adjust as per your personal taste)
1/2 cup Cashewnuts, broken into pieces.
1/4 cup dried craisins (optional)
Salt to taste
Lemon wedges for drizzling.

Rinse and trim the kale sprouts to remove any excess stalks. In a large mixing bowl,  combine the  Kale, the smashed garlic clove,  Harissa spice blend, salt and oil. Using your hands, gently mix together the spice blend  and the oil until it evenly coats the Kale. Allow the sprouts to marinade for about 15 - 20 minutes while the oven is preheated to 450 F.

Transfer the sprouts to a baking pan lined with parchment paper. 

Into the same bowl that held the marinaded sprouts toss in the cashew nut and coat with the spice blend sticking to the  walls of the bowl.

Place the baking tray into the oven and allow to roast for 10 minutes. Remove the tray after this time and add the cashew nuts to the semi roasted vegetables and return to the oven for another 10 minutes (the cashews need less time in the oven). You could add some raisins or sweetened cranberries along with the cashews if you prefer (my family does not care for the sweet element, so left it out)
Transfer onto a serving dish, drizzle with wedges of lemon and serve piping hot.

And yes, about that single clove of Garlic - feel free to toss it after roasting if eating a chunk of garlic as is does not appeal to you!

Thank you once again to Ms. Veronica Chan from Oxo & Melissa's produce for this splendid opportunity to test a fantastic set of products and produce.

Bon Appetit!


  1. Everything featured in this post - both the boxes and the produce sound fantastic. I saw couple of postings on Melissa's produce on your Instagram and loved them all. Will checkout the Greensaver boxes and give them a try!

    Hope all is well and can't wait to meet you next week.



Post a Comment

I'd love to hear feedback from you, your thoughts, ideas and suggestions.

Popular posts from this blog

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

 One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from. I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time. I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their

Tweaking techniques for the twenties - Idli

  Just because something works doesn't mean it cannot be improved  - Letitia Wright (Shuri) , The Black Panther The iconic Idli has and always will be a signature Indian dish. As  a child, I'd watch my mother seat herself in front of the grinding stone  (attukal in Tamil) and spend the next couple of  hours making two different batters - one with parboiled soaked rice and the other - with hydrated Urad dal.  The starch batter usually went first, and was done relatively quick. the next one - with the lentils for some reason, took over an hour. By the time I grew up, the old grinding stone had been replaced with a blender. and my mother would ever so often wax nostalgic about the old stone ground batter and how the blender heated up the batter and made the idlies lumpy instead of the fluffy spongy ones she'd eaten as a child growing up in rural Tamil Nadu. As a teenager I once had the chance to make batter the traditional way and it was one serious workout but the texture of

Pickling & preserving the Buddha's Hand!

 Got your attention with that sacrilegious sounding title on this post, didn't I? Well, I'm as spiritual as the next person out there, and never in my life will I ever commit that variety of Blasphemy, so nothing to fret about. I still wonder why these curious looking citrus entities (other than the obvious visual reason) were called such. It turns out that these fruits are used as a religious offering to the Buddha. My neighboring Whole Foods Market (which is quite some distance away, in Princeton) had a stock of these weird looking citrus and I must have been the oddball customer who immediately went cuckoo on spotting them. Since I had never seen one before, I immediately went for the biggest fruit with the most tentacles (since they were sold as individual units rather than by weight) The first three 'tentacles' were peeled off for their zest, dried in the oven and went into making a citrus salt for my Food52 Secret Santa .     Making