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 continually 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 todays 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 Facebook page of how it turned out!
Here's what you need!
8 oz kale florets
1/4 c vegetable broth
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
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 10-15 minutes at 425 F
- Plant Based Gabriel