Red Russian Kale Recipe

Cremini mushrooms lemon juice butter olive oil garlic red russian kale sauteed kale with garlic and onion melting tuscan kale kalyn s kitchen extra virgin olive oil water sherry vinegar kale leaves purple onion and 1 more. Feel free to substitute other types of kale such as curly or red russian but make sure to pre dress and massage the leaves as noted in the recipe. How to cook red kale.

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1 large bunch of red russian kale washed stems removed and roughly chopped 2 tbsp olive oil 5 cloves garlic finely chopped sea salt and freshly ground pepper to taste cup water juice of half a lemon.

Red russian kale recipe. The red russian variety is a sweet tender and mild kale that you probably won t find at your grocery store but if you scour the farmers market it might turn up. If you re looking for a sweet and tender variety of kale for your garden look no further than red russian this heirloom variety has large leaves that are softer than other varieties making it a welcome change from fall greens that require lots of cooking. Discard stems put leaves in a pile and run a very sharp knife through the pile about. Red russian kale or ragged jack kale is a subspecies of brassica oleracea a cousin to other decorative cabbages and kales.

Remove the thicker bottom parts of the stems. View recipe peden munk. They are woody and don t tenderize. Wash your red kale thoroughly in cool running water to remove all traces of grit and any pesticides which may have been used.

Heat olive oil in a large pot over medium high heat. Cut off the bottom of the head of kale. The stem will snap right off. Ingredients 8 cups packed kale center ribs and stems removed leaves coarsely chopped from about 1 1 2 pounds 2 tablespoons olive oil divided 3 4 cup chopped onion 1 4 to 1 2 teaspoon sweet or hot smoked paprika generous pinch of dried crushed red pepper.

Red russian kale is an heirloom variety that is grown as a biennial in most climates. Wash your kale under running water as this is the best way to remove bugs or debris clinging to the leaves. It is a cool weather vegetable that produces more vibrantly colored leaves as the temperature drops.