Kalettes. Have you hear of them? They're a new vegetable: a hybrid of brussels sprouts and kale. That's just what they taste like. Nutty with a vegetal sweetness. Also called Kale Sprouts.
Tomato vinegar can be hard to find but I strongly suggest you find some. I ordered a bottle from amazon and I use it on lots of things. It makes a great vinaigrette or adds an tomato punch of acid to any dish.
To toast the sesame seeds: place pan over high heat. Add sesame seeds. Toast until light golden brown, stirring occasionally to avoid burning. Takes 1-2 minutes.
Makes 2 large servings.
Sautéed Kale Sprouts
1/2 tablespoon neutral high heat oil
6oz kale sprouts, halved lengthwise
1 tablespoon tamari soy sauce
1 tablespoon tomato vinegar
1/2 teaspoon sesame seeds, toasted
Heat a 10 inch saute pan over medium high heat. Once hot, add oil, tilting pan to coat with oil. Add kale sprouts and saute 3 (al dente) to 5 (softer) minutes, stirring frequently. Stir together soy sauce and tomato vinegar. Remove kale pan from heat and carefully pour in soy/vinegar. It will bubble and sizzle. Toss kale sprouts to coat evenly. Transfer to serving plate and garnish with toasted sesame seeds.