Last Fall I planted a full 50-foot bed of kale and have been happily harvesting leaves all winter and spring for smoothies and salads. But my kale being a biannually flowering crop, recently began to focus its energy on the production of flowers/ florets and not leaves.
This would normally spur a gardener to either remove the plants from their place or allow them to continue to flower and eventually produce seeds for next year. I, fortunately, have been enjoying the third option, which is continuously harvesting the tender florets that the kale plants are sending out.
These florets are very similar to broccoli rabe and also the collard green florets that I recently posted a video on. So for today’s recipe and video I wanted to share my favorite way that I have been preparing my kale florets!
If you go ahead and try this recipe, let me know what you think and share a picture on my Instagram and Facebook page of how it turned out!
When the weather begins warming up in the spring, you may be asking yourself how to cook the kale florets showing up in the garden.
Scale
Ingredients
8 ounces kale florets
1/4 cupvegetable broth
1/2 tspgarlic powder
1/2 tsponion powder
1/4 tspcrushed red pepper flakes
Instructions
Add the kale florets and vegetable broth into a mixing bowl. Massage the broth into the florets. Add the spices and toss until the florets are evenly coated. Place onto a baking sheet lined with parchment paper.
Bake for 10 to 15 minutes at 400 degrees Fahrenheit.
Category:kale, kale florets, wfpb kale florets, vegan florets
Method:Baking
Keywords: kale, kale florets, wfpb kale florets, vegan florets
