Red Russian Kale
Red Russian kale has tough, fibrous stems that are difficult to chew and swallow. Make sure to remove as much of the stem as possible before cooking.
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. Chop. Cooks down in volume, so use more raw greens than a final dish calls for. Eat raw: Chop in salads, wraps, pitas, and sandwiches. Eat cooked: 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.