Delicate Red Russian kale takes only 1-2 minutes to boil or steam. It won’t weep too much water as it wilts, like spinach or chard, so is easy to add to a dish at the end of cooking for a flash of green. Stir into risottos, hearty ribollita-style stews and pasta dishes for the final 3-4 mins of cooking.
Raw Red Russian kale can make a simple salad folded with a punchy dressing of buttermilk or yoghurt, spiked with garlic, lemon juice, fresh herbs and olive oil. ‘Massaging’ the leaves with a little oil and salt prior to dressing has a tenderizing effect on the leaves.
Delivered from our farm, so wash before cooking. This will come in a plastic bag in your veg box and should be stored in your fridge.
Country of origin
Grown in the United Kingdom.