Kale, Red Russian

Kale Red Russian is tender to eat & has a sweeter flavour than the more traditional varieties of curly Kale. It has grey/green 'oak leaf' shaped frilly leaves with attractive purple veining. The young leaves are good for 'baby leaf' use in salads, and the older leaves can be used just like cabbage; sautéed, steamed or blanched.

Kale Red Russian makes great 'Chinese Seaweed'. Just remove the midrib, thinly slice & deep fry for no more than a minute and dry on kitchen paper before serving with a sprinkle of salt & sugar.

The older leaves are lovelily stir-fried with a bit of garlic, bacon pieces and finely chopped chilli.

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