|kalettes off the stalk|
Kalettes which where originally introduced as Flower Sprouts which I liked to call Krussels (such a fun word) are what the professional rankers of the world are saying will be in the top "trendy vegetables" of 2015...some actually put in the top 10 of 2014. Recently I have seen Kalettes popping up here and there - I actually saw them on The Kitchn's instagram way back in early spring.
I still had a few left in the field so before it became nightmare-ishly cold I picked an armful and off to the house I went.
|kalettes on the stalk|
Due to my recent egg farming operation I had a surplus of "ugly" eggs in the fridge. So what other option did I have than to make a quiche?
1/2 cup milk
3 strips of bacon, cooked until crispy and bacon grease saved
salt and pepper
1-2 stalks of Kalettes
1 pie crust
Either make your favorite scratch crust or grab a frozen pie shell.
Cook bacon until crispy. Set to the side on a paper towel.
You're going to cook your kalettes in the same pan as the bacon. You want to have about 2-3 tablespoons of bacon grease for cooking the Kalettes so if there's too much spoon some out.
After washing and snapping the little kalettes from the stalk saute in the "bacon pan" until they are tender.
Whisk eggs with milk, salt and pepper. Pour into pie shell. Crumble the bacon into the egg mixture. And finally add your cooked Kalettes.
Bake for 35 minutes at 350.