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!

Here is my Top Five most delicious and healthy fall vegetables. Try to enjoy a new fall veggie every week. Your body will thank you!

1.Broccoli

If there was an award for all-time all-around healthiest vegetable, Broccoli would definitely be in the running.

Broccoli reduces the risk of cancers of the bladder, liver, lung, colon , breast, ovaries and prostate, reduces the risk of heart disease,  prevents birth defects and is also thought to reduce tumor formation and growth.

Broccoli is an excellent source of vitamin C- one, 1 cup, serving provides 245% of your recommended daily allowance. It is also a great souce of  vitamin A, potassium, calcium, beta-carotene and folic acid.

Broccoli can be enjoyed raw or cooked. However, if you plan on cooking it, recent research suggests that steaming is the best way to preserve the vegetables enzymes and nutrients.

2.Brussel Sprouts

Like Broccoli,  Brussel Sprouts are a member of the cabbage – or brassica – family. Brussels sprouts are also much touted for their cancer-fighting properties. In particular,  Brussels sprouts are known for their high fiber content. These mini size cabbages are  thought to provide significant cardiovascular benefits and help reduce the risk of osteoarthritis.  Although available year round, Brussels sprouts peak in the fall.

Brussel Sprouts are best cooked whole or sliced in half, and are tasty when steamed or sauteed and served as a side dish.

3.Cabbage

Cabbage is at its best in the Fall.  As the head of the cabbage family, cabbage provides all of the health benefits of broccoli and Brussels sprouts. When cooking cabbage (or just about any cruciferous vegetable), breaking it apart – either through slicing, cutting or chewing – activates myrosinase enzymes, which in turn aid the release of anti-carcinogenic glucosinolates. Although these enzymes are denatured when you cook cabbage, you can preserve the amount of glucosinolates by slicing or chopping the cabbage and then letting it sit for between 10 and 15 minutes before lightly cooking, steaming or sautéing for no more than 5 minutes.

Cabbage is exceptionally high in Calcium, Iron, Iodine, Potassium, Sulfur, Phosphorus and Vitamins A, B1, B2, B6, C, E and Folic Acid.

4.Cauliflower

ANOTHER member of the cabbage family- go figure! What makes a cauliflower a cauliflower? It  distinction is simply  that it lacks the chlorophyll necessary to give it the vibrant green hue of its relatives. Cauliflower does have one great advantage – it’s that it is so adaptable! Cauliflower makes a believable – yet far healthier – alternative to almost any potato or carb heavy dish.And, new research shows that if you sprinkle your cauliflower with the spice turmeric, you can reduce the severity of prostate cancer, both in terms of tumor growth and metastasis.

Although people generally only eat the heads of the cauliflower (known as the curds), the stem and leaves are also edible and can be used to add some extra flavor to soup stocks.

5.Onions

Onion’s are available year round, but they are truly at their peak in the fall and winter. Onions are used to add flavor to sauces, soups, stews, eggs, salads and just about anything else you can think of! This kitchen staple actually offers many more health benefits than you may think.

Sulfur, the compound in the onion that gives it that great taste, also provides many of its health benefits. Sulfur is thought to reduce blood pressure and to regulate blood cholesterol. Onions are also rich in chromium, which is thought to help prevent fluctuations in blood glucose levels, and contains a number of flavonoids that promote gastrointestinal health and reduce the risk of several types of cancer. Onions also have a number of anti-inflammatory agents that can help reduce the severity of symptoms associated with arthritis, asthma, and even the respiratory inflammation associated with good ol’ seasonal cold and flu!