Kale, Red Russian

A 3/4 lb bunch of Red Russian Kale.
Red Russian kale has a mild, subtly nutty, sweet, and earthy taste suited for raw and cooked preparations. The variety is known for its more tender leaves than other kale cultivars, and younger leaves are commonly used fresh in salads. Young Red Russian kale can also be blended into smoothies as a nutritious ingredient or chopped into grain bowls. As the leaves mature, their stems become hard and fibrous, even if cooked. Older Red Russian kale leaves are typically split to remove the stems. The stems are discarded, and the leaves are braised, steamed, baked, or sauteed to create a more tender texture. In Europe, Red Russian kale is popularly simmered into soups, stews, and curries. The hardy leaves can also be cooked into egg-based dishes and baked into crispy chips. It is important to note that when cooked, Red Russian kale will become green when heated, even if the leaves were pigmented when raw. In Canada and the United States, Red Russian kale is stir-fried, cooked in aromatics to develop a simple side dish, or heated and served with meat main dishes. Red Russian kale has a mild flavoring that complements rich, savory ingredients such as meats including pork, poultry, turkey, and beef, aromatics such as garlic, onions, and shallots, and herbs including thyme, oregano, parsley, and mint. Whole, unwashed Red Russian kale will keep up to one week when wrapped in a damp towel and stored in a sealed container in the refrigerator.
Info from - specialtyproduce.com