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New to Straub’s Produce Department: Lollipops Kale Sprouts are now available at all four locations! A necessary ingredient for the discriminating chef – these versatile & healthy sprouts will be around for a long time. Plus, you can’t get them anywhere else in North America right now! We think they’re great, and we think you will agree.

Both Kale and Brussels Sprouts are from the same species (brassica oleracea) and are part of the same family called Brassicas or Crucifers. Kale and sprouts are classed as superfoods because they are great sources of dietary fiber and B vitamins, as well as being high in iron and folate—a nutrient highly recommended for pregnant women.

The Kale Sprout is a mix between Kale & Brussels Sprouts, and is even more supercharged than its cousins. Just 4 oz of Kale Sprouts contain:

  • double the amount of vitamin B6, which helps us use and store energy from the food we eat
  • twice the amount of vitamin C
  • a generous double dose of immunity-boosting vitamin E, which will fight toxins as a powerful antioxidant

See how you can use Kale Sprout Lollipops with these great recipes:

Steamed Kale Sprouts


  • 8 ounces Lollipops Kale Sprouts
  • 1 Tbsp Butter, melted
  • Salt & Pepper to taste


Wash the Lollipops thoroughly and drain. Steam Lollipops for 5-6 minutes. Once cooked place them in a serving bowl, add butter, and season to taste. Serve as an entrée, or as a side dish paired with roasted chicken breast and yukon gold potatoes.

Festive Kale Sprouts with Chestnuts, Pancetta and Truffle Oil


  • 8 oz Lollipops Kale Sprouts
  • 4 oz chestnuts, roughly ground
  • 1 shallot, minced
  • 4 oz pancetta, diced (or bacon will also work)
  • 1 Tbsp butter
  • truffle oil


Sizzle pancetta in a non-stick pan until it becomes light brown, add the shallots and sauté to soften. Add chestnuts to the pan to warm through. Blanch Lollipops in lightly salted water for 4-5 minutes. Drain well and add to the pan with the chestnuts and pancetta. Toss together and season with some freshly ground pepper. Serve drizzled with some Truffle oil and finish with freshly toasted breadcrumbs!

Tuscan Sprouts with Tortellini & Pancetta Butter


  • 8 oz Lollipops Kale Sprouts
  • 1 pound tortellini
  • 4 oz pancetta, diced (bacon as a substitute)
  • 1 garlic clove, minced
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • lemon for juicing
  • Grana Padano cheese (or parmesan)


  1. Bring a pan of lightly salted water to boil. Heat olive oil in a frying pan and add the bacon. Fry gently until the pancetta starts to crisp. Blanch the Lollipops for 3-4 minutes. Remove from the water with a spoon and keep warm. Add pasta to water and simmer for 2-3 minutes before draining.
  2. Add garlic and butter to the bacon and sizzle until the butter begins to brown. Add Lollipops and the pasta and coat well with the garlic-pancetta-butter. Finish with a squeeze of lemon juice and finish with shaved Grana Padano.

Asian Stir Fry Kale Sprouts


  • 1 pound Lollipops Kale Sprouts
  • 4 tbsp Canola or Safflower oil
  • 1 clove garlic, minced
  • 1” chunk ginger root, minced
  • 1 chili pepper, minced
  • 4 oz sweet onion, cut into wedges
  • soy sauce to taste
  • toasted sesame seeds (to finish)


Steam Lollipops Kale Sprouts for approx 3-4 minutes. Heat oil and stir fry the garlic, ginger, pepper and onion together. Add cooked Lollipops and stir fry on  high heat for a few seconds. Season with soy sauce and black bean stir fry sauce. Finish with toasted sesame seeds.


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