top of page
  • Twin Springs Fruit Farm

Domenica's Sauteed Flower Sprouts


1 lb. TSFF Flower Sprouts, (AKA Kalettes or Kaleidoscope)

3 Tbs. extra virgin olive oil

2 cloves TSFF garlic, sliced paper thin

1 small fresh TSFF chili pepper, chopped.

Sea salt to taste

1/2 cup thinly sliced blanched almonds

Parmigiano Reggiano, freshly grated

Cut the ends off the flower sprouts and rinse them well. Heat the oil, garlic, and chili pepper in a large skillet set over medium-low heat. Cook, stirring often, until the garlic slices are softened but not browned, about 7 minutes. Add the flower sprouts, with the rinse water still clinging to them, cover and raise the heat to medium and cook for 5 minutes, until they are just beginning to wilt. Toss with tongs or a spatula, cover again, and cook for another 5 minutes. Season to taste with salt.

Sprinkle the almonds over the sprouts and toss to combine. Cook, uncovered, for another 5 minutes, or until the sprouts are tender, but still a little crunchy at the stem end (if you pierce the stem end with a fork you should encounter a little resistance). Sprinkle the Parmigiano cheese on top of the sprouts and serve

Recent Posts

See All


INGREDIENTS 1 Pound of Manar Cucumbers 1 Onion, may be sweet, or not Sea salt and freshly ground white pepper (I found whole white peppercorns at Balducci's.) 1 Tbs. sugar 1 Cup rice wine vinegar 1 ts


bottom of page