April 20, 2010

Red Russian Kale

Red Russian Kale
After having fun with our last farmers' market find, we were eager to try something else that was new to us.  The purplish-red coloring amongst these green leaves caught our eye.  This bunch of greens turned out to be Red Russian Kale.

red russian kale leaves
Red Russian kale is much milder and tender than other forms of kale that we've had before.  It can be cooked like other types of kale (though it takes less time than others because its leaves are smaller and thinner). 
Red Russian Kale stem
Red Russian kale is also full of antioxidants, beta carotene, vitamin K, vitamin A, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. 
polenta sausage and kale
We decided to make sauteed Red Russian kale to go along with our dish of polenta, mushrooms, and hot sausage.  Unfortunately, the purplish-red stems and veins turn green when cooked, but the kale still tasted lush.
mushroom and polenta cake
p.s. Thanks again to Ale of Viaggiando Mangiando for sending us the polenta through our last foodie exchange!  It was so soft and fluffy - adding a nice texture to our dinner.

3 comments:

  1. It is SUCH a beautiful vegetable, isn't it - especially in these gorgeous photos. But, it is so "hard" - or, "tough", that I do have difficulty eating it. And, though I do love the flavour, my husband hates it. Ihave to work at ways to incorporate it in recipes where it is a part of the dish, and not a side. Though, this side looks scrumptious to me!
    :)
    Valerie

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  2. oh i saw it at the farmers market the other day... will get some next time! looks good! =)

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  3. Oh this looks yummy! I have never really tried Russian kale before!

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