At the market I came across these adorable little green flours, flower sprouts, have you ever heard of them? They’re like a crossing between kale and Brussel sprouts. Leafy and dark like kale, earthy and cutely small like sprouts. To be honest I was a bit at a loss how to prepare them. I decided to simply roast them coated with olive oil, pepper and salt and when crispy and just cooked through I added them to a black bean and chicken stir fry. The stir fry is just as good without the flour sprouts, but delicious with as well.
