I have a question about the recipe "Suzanne Goin's Slow-Cooked Cavolo Nero (a.k.a. Tuscan Kale)" from Genius Recipes. I have a ton of Red Russian Kale from my farm share. Would this work the same as Cavola Nero? I also have a ton of Swiss Chard. Do you think substituting (or even using half and half) would work?