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 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 is also full of antioxidants, beta carotene, vitamin K, vitamin A, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.
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.