All questions

Russian Red Kale. I don't remember ever having seen it before, much less bought any. What are the best ways to use it? Thanks, dear PicklePals. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked almost 8 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
6 answers 1993 views
iuzzini
added almost 8 years ago

Is it baby red kale (which I believe you can eat as salad greens) or adult russian red kale? Frequently kale recipes call for stem removal- I often leave them in (I figure anything that chewy must be good for me)- having said that, red kale stems are quite chewy.I've enjoyed it with sausage and pasta, and certainly you could braise it with some pork or pancetta . . .Also, I've read about incorporating it into a grain dish- even with dried fruits or nuts. Lastly- I love kale over a pizza- like a riff on a quattro stagioni pie. Look forward to hearing what you make!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Bevi
added almost 8 years ago

Could you make a caesar salad, AJ? I had the best Caesar with the green Italian kale and it was just so fresh tasting. The stems were removed. And how about a gratin along the lines of a chard gratin recipe?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
innoabrd
added almost 8 years ago

I'm getting ready to make this
http://www.food52.com/recipes...
again for visitors tomorrow, and so far I haven't found a green yet that hasn't done something interesting to the dish. The lentil base, I find, really provides a platform for the greens to shine.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
healthierkitchen
added almost 8 years ago

Hi AJ - I bought some of this earlier in the season and did some research as a result. Your milder climate might make this kale more like what I got in the fall in DC. Mine was purple tinged and very flat leaved - not at all curly. Apparently, that is the look earlier in the season and it gets redder as we get into winter. When I used it, it was among the mildest and sweetest kale I've had. It was perfect for Melissa Clarks raw salad with pecorino:

http://www.nytimes.com...

You can use this in any manner you'd use kale, but it is not a kale that requires blanching and long cooking. Enjoy!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 8 years ago

Borscht. Don't forget, "cabbage won the war". Kale is a non-heading cabbage.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
AntoniaJames
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 8 years ago

pierino, I love the way you help put into context (the context being the history of the world) everything related to food and cooking! HK, the kind I have is almost a light green, with pale pinky-red stems. It's so delicate looking, unlike any other kale I've ever seen or used. I can certainly see how it would not require much cooking. Really like all of the suggestions posted. ;o)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52