Storage and Preparation
Short Term Storage: Store Kale unwashed in an open plastic bag in the vegetable crisper of the refrigerator (3-5 days).
Preparation: Strip out the mature stems of the kale that are too tough to eat. Wash leaves under cool running water to remove dirt before cooking or eating.
Pairings and Nutrition
Pairing: Young tender leaves of red Russian kale are great for salads. Red Russian kale is good for sautéing and serving as a side dish too. Red Russian kale can be added to a diverse array of pasta, soups or meat dishes.
Nutrition: Adults should consume 1.5-2 cups of leafy green vegetables per week according to the USDA MyPlate recommendations. Kale is high in calcium, potassium, and vitamin C. One cup of chopped kale has almost as much vitamin C as one cup of orange.
Red Russian Kale Recipes
Chicken and Kale Casserole
- Coarse salt and ground pepper
- 3/4 pound large pasta shells
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced medium
- 3 garlic cloves, minced
- 2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
- 2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
- 1 container (48 ounces) part-skim ricotta
- 3 tablespoons finely grated lemon zest (from 2 lemons)
- 3/4 cup Parmesan, grated (2 1/4 ounces)
- Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot.
- In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes.
- Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
- Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper.
- Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan.
- Bake until top is golden, 30 minutes.
Mushroom & Kale Grilled Cheese
- 3 tablespoons butter, divided
- 12-15 small brown mushrooms, sliced (about 1 cup)
- 1/4 cup onion, chopped
- 3/4 cup kale leaves, stemmed and chopped
- Pinch of red pepper flakes
- Kosher salt
- 4 slices garlic sourdough bread
- 8 slices Baby Swiss Cheese
- Heat a medium-sized skillet to medium high, add 1 tablespoon butter and heat to melt.
- Add mushrooms and cook for 3-4 minutes then add onion and cook for an additional 3-4 minutes and then add kale and red pepper flakes and sauté until onion is translucent and kale has softened. Season with kosher salt and remove from heat.
- Spread butter on 1 side of each slice of bread, then stack buttered sides together.
- Layer 2 slices Baby Swiss on top of bread stack, then add kale and mushroom mixture then 2 more slices of Baby Swiss.
- Place bread buttered side down in a fry pan over medium-high heat. Cover with lid and let cook for 3-4 minutes or until golden.
- Reduce heat to medium and flip sandwich to other side and cook for 2-3 minutes or until bread is toasty golden and cheese has melted.