Red Russian Kale

Kale is great raw in salads, wraps, pitas, and sandwiches. Steam, microwave or boil, sauté or stir-fry, braise in flavored broth. Add to soups for last few minutes of cooking. Cook with olive oil, garlic, and lemon juice as side dish, substitute for spinach or collards.

How to Select

Choose dark colored kale bunches with small to medium leaves. Avoid brown or yellow leaves.

How to Store

Refrigerate in a plastic bag with some air holes. Freeze: Chop leaves, blanch, cool, and freeze in plastic bags.

How to Prepare

Rinse thoroughly. Remove leaves from stalk. Kale cooks down in volume, so use more raw greens than a final dish calls for. Chop in salads, wraps, pitas, and sandwiches. Steam, microwave or boil, sauté or stir-fry, braise in flavored broth. Add to soups for last few minutes of cooking. Cook with olive oil, garlic, and lemon juice as side dish, substitute for spinach or collards.

Recipes with this vegetable