🔕 🔔
Loading…

My Basket ()

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 over 6 years ago

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

6 answers 1683 views
693453b7 7e84 4b19 b610 d1ec77bbc42d  halloween
added over 6 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.)

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added over 6 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.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 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.)

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 6 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.)

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk
pierino

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

added over 6 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.)

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 6 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.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.