Red Russian Kale is not frequently found in supermarkets and is a great addition to your home garden!

This heirloom Kale gets its name from the belief that Russians brought it to America in the early 1800s.

Red Russian Kale, also known as “Ragged Jack” after it’s mention in an illustrated vegetable garden book by Vilmorin-Andrieux, is easily recognizable by its blue-green leaves and reddish veining.

Kale is high in Beta-Carotene, Vitamin K, Vitamin C, Calcium, and Potassium. Red Russian Kale is sweeter, more tender and sturdier than other Kales and Spinaches and is perfect for soups and stir-fries.

For extra flavor, the leaves can be picked when they are still tender and small. For a little extra storage time, dip the leaves in cold water prior to storing.

Kale is a great Late-Summer/Early-Fall crop. Try these recipes and fully enjoy the great flavor of your Red Russian Kale.

Zuppa Toscana

Based on a popular restaurant starter soup.

INGREDIENTS

• 1 (16 ounce) package smoked sausage
• 2 potatoes, cut into 1/4-inch slices
• 3/4 cup chopped onion
• 6 slices bacon
• 1 1/2 teaspoons minced garlic
• 2 cups kale – washed, dried, and shredded
• 2 tablespoons chicken soup base
• 1 quart water
• 1/3 cup heavy whipping cream

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links onto a sheet pan and bake for 25 minutes, or until
   done. Cut links in half lengthwise, then cut at an angle into 1/2-inch
   slices.
3. Place onions and bacon slices in a large saucepan and cook over medium
   heat until onions are almost clear. Remove bacon and crumble. Set
   aside. Note- You can saute the kale at this step for extra richness in its flavor!
4. Add garlic to the onions and cook an additional 1 minute. Add chicken
   soup base, water, and potatoes, simmer 15 minutes. Note- This is where I prefer to add my kale! Russian kale will take the simmer without losing its texture and flavor.
5. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Stir-Fried Kale and Broccoli Florets

An unusual side dish, a light fall lunch or dinner starter.

INGREDIENTS

• 1/8 cup extra virgin olive oil
• 7 cloves garlic, sliced
• 1 chile pepper, chopped (optional)
• 1 head fresh broccoli, chopped
• 1 bunch kale, stems removed and chopped
• 1/4 cup sun-dried tomatoes, cut in thin strips
• juice of 2 limes
• salt

DIRECTIONS

1. Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.

Pork Tenderloin & Steamed Kale

Beautiful showcase of pork and kale. Tenderloin can be marinated for a few hours, up to overnight…for extra flavor.

INGREDIENTS

• 2 limes, juiced
• 1 cup olive oil
• 2 teaspoons dried cilantro
• 1 teaspoon cracked peppercorns
• 1 teaspoon garlic salt
• 1 (1 1/2 pound) pork tenderloin
• 1 pound kale, stems removed and leaves coarsely chopped

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). In a small bowl , whisk olive oil with lime juice. Season with cilantro, garlic salt, and peppercorns. 
2. Brush the pork tenderloin with three tablespoons of the lime dressing. Wrap in aluminum foil, and place on in a large baking dish. Roast in preheated oven for 30 to 45 minutes, or until a meat thermometer reads 170 degrees.  Note- can be slow grilled on indirect heat on a BBQ if the weather is too hot or you want a smoky flavor!
3. While the tenderloin is cooking, place kale in a steamer. Cook for 20 minutes, or until tender. You can saute the kale now for a more intense flavor.
4. Slice the pork tenderloin into 1 1/2 inch thick slices. Serve on top of the kale. Whisk the remaining dressing, and drizzle over pork and kale. Make sure to serve the kale under and on the side of the pork, don’t just use it as a garnish! It adds a depth of flavor to the pork.

Heirloom Bean, Red Russian Kale and Wheat Berry Chili

A delicious way to warm an early Fall day.

INGREDIENTS

• 2 1/2 cups cooked fresh Mixed Heirloom Beans
• 2 cups Wheat Berries, cooked
• 1 large bunch Red Russian Kale, roughly chopped
• 1 large Onion, chopped
• 1 Yellow Bell Pepper, seeded and chopped
• 2 14 oz cans Diced Tomatoes
• 6 cloves Garlic, minced
• 2 1/2 TBSP Olive Oil
• 2 tsp Chili Powder
• Pinch of Jamaican Allspice
• 1 1/2 tsp Ground Cumin
• 2 cups Chicken or Vegetable Broth
• 2 tsp Blue Agave Nectar (or Light Brown Sugar)
• Juice of 1 Lime
• 1 Avocado, diced
• 1/2 cup Fresh Cilantro Leaves, chopped
• Salt and Pepper, to taste

DIRECTIONS

1. In a large pot over medium-high heat, heat the Olive Oil until it’s hot but not smoking. Add the Garlic, and saute until fragrant…about 30 seconds. Add in the Onion, Pepper, Jamaican Allspice, Chili Powder, Cumin, Salt and Pepper, and saute for 5-7 minutes, until tender.
2. Add the Canned Tomatoes, Heirloom Beans, Broth and Agave. Turn heat up to high and bring to a boil, then reduce heat to simmer and cover. Allow to simmer for 25 minutes.
3. Add Kale and Cooked Wheat Berries to the pot, and allow the Kale to wilt and the Wheat Berries to heat through…about 5-7 minutes.
4. Remove from heat, add in Lime Juice and taste for Salt and Pepper. Serve garnished with diced Avocado and Cilantro.

Enjoy!