Lollipops® Recipes

Petite, versatile recipes featuring Lollipops®,
our unique kale and Brussels sprout cross with delicate flavor and gourmet appeal.

Lollipops® Antipasto Skewers

Appetizer plate with prosciutto-wrapped melon balls, cherry tomatoes on skewers, mozzarella balls, and black olives. Surrounding bowls contain mixed greens, grape tomatoes, and black grapes, with a glass of sparkling water garnished with a raspberry.

Yields: 6

Ingredients

20 Lollipops® kale sprouts

8 ounces thinly sliced prosciutto

Olive oil, for drizzling

20 cherry tomatoes

20 fresh mozzarella balls, ciliegine size

20 pitted Kalamata olives

Coarse black pepper, for sprinkling

20 6-inch bamboo skewers

Instructions

  1. Preheat oven to 400°F.

  2. Wrap each Lollipops® kale sprout with 1 slice of prosciutto and place on a baking sheet.

  3. Drizzle with olive oil. Roast for 18 to 20 minutes, or until the Lollipops® and prosciutto are crispy. Let cool.

  4. On each bamboo skewer, alternately thread a cherry tomato, a roasted prosciutto-wrapped Lollipops®, one mozzarella ball, and an olive.

  5. Drizzle lightly with olive oil and sprinkle with coarse black pepper.

Lollipops® Linguine

A bowl of pasta salad with cherry tomatoes, mixed greens, grated cheese, and lemon wedges, served with breadsticks on a green placemat.

Serves: 4

Ingredients

3 cups Salad Savoy®, finely chopped

1/4 cup finely chopped onion

1/4 cup crumbled cooked bacon

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

3 eggs, lightly beaten

1/4 cup vegetable oil

Instructions

  1. In a large bowl, combine all ingredients except the oil. Mix well.

  2. In a large skillet over medium heat, heat the oil.

  3. Drop heaping tablespoons of batter into the skillet, making sure not to overcrowd.

  4. Cook for 2 to 3 minutes per side, or until golden.

  5. Remove to a paper towel-lined platter.

  6. Repeat with the remaining batter and serve immediately.

Roasted Greek Lollipops® Salad

A bowl of salad with kale, cherry tomatoes, red grapes, feta cheese, and fresh herbs on a pink placemat.

Serves: 6

Ingredients

1/4 cup plus 1 tablespoon olive oil, divided

4 cups Lollipops® kale sprouts, halved

1 cup tomato chunks

1/2 cup pitted Kalamata olives

2 tablespoons lemon juice

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup crumbled feta cheese

Instructions

  1. In a large skillet over medium heat, heat 1 tablespoon olive oil until hot. Add Lollipops® and sauté for 5 minutes, or until tender.

  2. Place Lollipops® in a large serving bowl. Add tomatoes and olives and set aside.

  3. In a small bowl, whisk together the remaining 1/4 cup olive oil, lemon juice, oregano, garlic powder, salt, and black pepper.

  4. Pour the mixture over the vegetables and toss until evenly coated. Top with feta cheese.

  5. Serve warm or chilled, as desired.

Lollipops® Bacon Rollups

Serves: 8 | Yields: 24 rollups

Bacon-wrapped jalapeño poppers with melted cheese and fried kale on a white plate.

Ingredients

12 slices bacon, halved

1/2 pound Lollipops® kale sprouts, washed and stems trimmed, about 24

3/4 cup ketchup

3/4 cup white vinegar

1 cup light brown sugar

Instructions

  1. Preheat oven to 425°F. Coat 2 baking sheets with cooking spray.

  2. Wrap a piece of bacon securely around half of each Lollipops® kale sprout, leaving the flowering ends uncovered.

  3. Place on the prepared baking sheets and bake for 15 to 20 minutes, or until the bacon is crisp.

  4. Meanwhile, in a small saucepan, combine ketchup, vinegar, and brown sugar. Bring to a boil over medium heat, stirring occasionally.

  5. Remove from heat and drizzle the sauce over the Lollipops®.

  6. Serve immediately.

Stuffed Lemon Chicken

A plate of baked fish topped with creamy sauce, served with rice pilaf and cooked carrots in a household setting.

Serves: 4

Ingredients

10 butter-flavored crackers

2 teaspoons butter, melted

6 tablespoons butter

4 boneless, skinless chicken breasts, butterflied

1/2 cup shredded Cheddar cheese

1/4 pound Lollipops® kale sprouts, washed and stems trimmed, about 12

4 cloves garlic, minced

1 teaspoon chopped fresh parsley

2 tablespoons lemon juice

1/8 teaspoon salt, plus additional for sprinkling

1/8 teaspoon black pepper, plus additional for sprinkling

1 teaspoon all-purpose flour

Instructions

  1. Preheat oven to 350°F. Coat a 9 x 13-inch baking dish with cooking spray.

  2. In a resealable plastic bag, crush the crackers. Add 2 teaspoons melted butter, mix well, and set aside.

  3. Place chicken breasts on a flat surface and open them like a book. Lightly sprinkle both sides with salt and black pepper.

  4. Sprinkle 2 tablespoons Cheddar cheese on one half of each chicken breast and top each with 3 Lollipops® kale sprouts.

  5. Fold the top half of each chicken breast over the filling. Carefully place the stuffed chicken breasts in the prepared baking dish.

  6. Sprinkle the cracker mixture evenly over the chicken. Bake for 25 to 30 minutes, or until the chicken is no longer pink in the center.

  7. Meanwhile, in a small saucepan over low heat, melt 6 tablespoons butter. Add garlic, parsley, lemon juice, 1/8 teaspoon salt, 1/8 teaspoon black pepper, and flour. Mix well and heat until thickened and hot.

  8. Drizzle the sauce over the chicken and serve.

Note: To butterfly the chicken breasts, place them on a flat cutting board and place your hand on top. Using a sharp knife, carefully cut horizontally about three-fourths of the way through each chicken breast so it opens like a book.