Our green of choice for this week was Red Russian Kale. While other greens have been struggling late in the season, during a prolonged winter that most growers did not anticipate, the Red Russian Kale seems to be thriving! Red Russian Kale leaves are shaped similarly to Oak Leaves, with an attractive purple/red blush.

Red Russian Kale can be used just like the more popular varieties of Kale (green and lacinato). Always remember to wash is first. You'll want to remove the stems which are generally to tough to eat even after cooking. The leaves can then be cooked anywhere from a light sauté and wilting, to a full braise. Kale like most other greens pairs very well with meats (especially pork), salty non-meat products like nuts, and fats like oil & butter. For a healthier application consider a nice sauté in olive oil, a dash of Worcestershire, and topped with pecans. Many people even like to use kale in their morning smoothies for a vitamin packed start to the day!

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