(Brassica napus) (aka Ragged Jack)
Originally from Siberia, brought to Canada by Russian traders around 1885. One of the hardiest and most tender of all kales. Beautiful purple-veined blue-green leaves tinged with reddish-purple (photo). Frilly leaf margins resemble oak leaves. Mild sweet flavor.
What can you do with Red Russian kale?
Red Russian Kale and Red Onion Savory Breakfast Squares
(Makes 6 servings, Recipe adapted from Regina Schrambling's Collard Squares.)
1 bunch Red Russian Kale, chopped, or use any other variety of kale
1/2 red onion, chopped
2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
1/2 tsp. olive oil
1 tsp. Tamari or other soy sauce
1 C grated cheese (I used a blend of low-fat cheese called Pizza Cheese which has mozarella, provolone, romano, and parmesan)
1/4 cup 100% whole wheat bread crumbs (optional; I've made this successfully without the bread crumbs)
6 eggs, beaten well
1/2 tsp. Spike Seasoning
Click here for additional instructions. Enjoy!
Source: http://www.kalynskitchen.com/
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