About Red Russian Kale
Most folks are most familiar with the green curly kale, that is tough and quite bitter. The baby kale is of course much more tender and sweeter in flavor. The Red Kale is a variety developed from a Siberian kale plant that was cross pollinated by Russians to survive very cold winters. A large group of Russians immigrated to the U.S. in the later 1800’s and brought their seed, So thanks to them I get to enjoy this wonderful kale I love.
I have read that a fellow from my home state of Oregon named Tim Peters in the 1980’s Frustrated with the boring bitter green curly kale used only for garnish at the time, crossed it with a Chinese cabbage, and black mustard plant and got this beautiful reddish purple kale plane and called it Red Russian Kale. Thank you Tim Peters!
Great Links to the history of Kale
Who Made that Kale (about Red Russian Kale)
8 cups Red Russian Kale
1 large onion 1/2 inch diced
4 cloves fresh garlic (about 1 tablespoon chopped garlic)
2-3 cups fresh diced tomatoes (may substitute 1 and 1/2 lb (28 oz) can of diced or whole tomatoes
2 cups Chicken Stock
1 cup white wine ( your choice)
1 tablespoon Olive oil
Fresh Basil, or Oregano
1 teaspoon cracked pepper
1 tablespoon smoked paprika (optional)
1. Harvest the Kale or buy 2 bunches
Remove the stem of the kale with a scissors. Sometimes I snipe some in between the leaves it if looks like tough.
Cut the Red Russian Kale into small pieces. This makes it a nice bite with texture. If you leave whole leaves you can be chewing on the same leaf for a few minutes.
Heat the pan to medium, place the oil in a large saute pan and add the garlic, oregano, pepper and paprika and saute for 30 seconds to open the flavors. Add the onions and cook until they are tender.
Add the Red Russian Kale and tomatoes, saute for 1 minute to mix the oil and sear the kale a bit. Then add the chicken stock and wine.
Simmer till nice and tender, this will take 15 to 30 minutes depending on how tender you want it. Here I add the salt and pepper.
This side works great with just about any dish you want to make. I especially like it with mashed potatoes.Edit This Post