Red kale
Brassica oleracea
Similar veggies:
Green kale, Red russian kale, Cavolo nero
A quick introduction
Red kale is almost identical to green kale, except that its leaves and stems are dark red, almost purple. Just like its green cousin, this veggie is especially healthy and hearty. It is also very versatile: try it baked, stewed or turned into crisps. Unfortunately red kale will change from red to green when cooked.
Storage
As with all leafy greens we recommend washing kale in cold water (we do pre-wash it at the farm), then dry it and store in a closed container in the fridge. This way it will keep for almost a week.
Season
Summer to winter
Suggestions for preparation
The stems of kale can be tough, so it's best to remove those before cooking by stripping off the leaves by hand. Kale is delicious on its own when sautéed only with some oil and garlic, but it can be added to a number of other recipes too.
Recipes
Two kale tips by one of our members: make this easy pasta sauce or go for a stew with harissa and beans.
Raw kale can be delicious when it is finely sliced and dressed with a good amount of dressing. Gently 'massaging' the kale with some salt will soften it even more. Here is a recipe for a kale salad with parmesan and lemon zest in which you can apply this technique!
Kenji López-alt suggest stewing kale with butter beans and whole eggs in this delicious recipe on Serious eats.
If you are looking for a detailed explanation on how to make the best kale crisps, this is a great article!
Portugese Caldo Verde soup
Hearty soup with polenta, kale, miso and toasted sesame oil