{"id":11609,"date":"2017-02-13T01:34:59","date_gmt":"2017-02-13T01:34:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11609"},"modified":"2017-02-13T01:34:59","modified_gmt":"2017-02-13T01:34:59","slug":"breaded-mintchilileek-marinated-swordfish-kalette-chips","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11609","title":{"rendered":"breaded mint\/chili\/leek-marinated swordfish; kalette chips"},"content":{"rendered":"

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This swordfish dish has become very familiar on this site, except that\u00a0last night the fresh herb was mint rather than\u00a0the usual oregano, and the micro ‘greens’ which finished it were chard, which may never have\u00a0made an appearance here.<\/p>\n

The vegetable was almost totally new to our table: Ten months ago<\/a> I had served\u00a0Kale sprouts<\/a> (the proprietary name is ‘Kalettes’\u00a9), a hybrid of\u00a0kale and Brussels sprouts which grows on stalks like Brussels sprouts. Last April\u00a0I had treated\u00a0them as I would almost any greens, wilted with garlic in olive oil. This time I popped them in the oven, and, voila! puffs of kale chips!<\/p>\n

When they came out of the oven they looked like Brussels sprouts that had exploded, like popcorn. They tasted like their botanical heritage: a mix of Brussels sprouts and kale. The texture was that of kale chips, which is to say, sensational! We ate them with our fingers\u00a0(they were impossibly delicate). \u00a0Addictively crunchy, but,\u00a0Unlike<\/em> kale chips,\u00a0each sprout finished with\u00a0a little chewy bit in the center.<\/p>\n

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