Red Russian Kale
Estimated Inventory, bunch : 0
Description/Taste
Red Russian kale grows in large, loose rosettes of elongated, frilly leaves. Each leaf averages 20 to 38 centimeters in diameter and 30 to 50 centimeters in length and has a flat, toothed, and lobed appearance. The leaf’s surface is semi-thick and textured with prominent veining, and the stems are thick, smooth, and firm, extending through the center. Red Russian kale varies in color, depending on the weather. The stems range in color from green, purple, to burgundy, while the veining in the leaves can also grow darker red. In colder weather, the leaves become purple to magenta-tinted just around the stem, while in warmer weather, the leaves remain mostly green, blue-green, and silver-green. Red Russian kale has a firm, chewy, and crisp consistency when raw, becoming tender when cooked. The leaves are the most consumed portion of the plant, and the stems are typically discarded. Red Russian kale is edible raw or cooked and has a mild, nutty, subtly sweet, and earthy flavor.
Seasons/Availability
Red Russian kale is available year-round, with a peak season in the late summer through early spring.
Current Facts
Red Russian kale, botanically classified as Brassica napus ssp. Pabularia, is a variety native to Siberia belonging to the Brassicaceae family. The heirloom cultivar is known for its cold tolerance and has spread to regions worldwide for its ability to thrive in frost-prone areas. Red Russian kale is also easy to grow and fast maturing, developing large, elongated leaves. Since its expansion from Siberia to regions worldwide, the variety has become favored for its milder, sweeter flavor and more tender texture than other kale cultivars. Red Russian kale is primarily grown in home gardens as a culinary ingredient and is a specialty heirloom variety utilized raw or cooked in a wide array of savory culinary preparations.
Nutritional Value
Red Russian kale is a source of vitamins A, C, and K, which strengthen the immune system, maintain organ health, and promote faster wound healing. The variety also provides calcium and phosphorus to support bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and magnesium to control nerve functions. The leaves contain potassium to balance fluid levels within the body, copper to assist in red blood cell production, manganese to help the body produce energy, and zinc to protect the immune system's health. The red and purple hues in the leaves indicate the presence of anthocyanins, natural pigments with antioxidant properties to guard the cells against the damage caused by free radicals and help reduce inflammation.
Applications
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.
Ethnic/Cultural Info
Red Russian kale is sometimes referred to as Borecole in historical records and seed catalogs worldwide. This descriptor is derived from the Dutch word “boerenkool,” meaning “farmer’s or peasant’s cabbage.” Borecole is thought to have appeared during the 18th century and was used for several varieties of kale grown in home gardens. Red Russian kale has also acquired several names in Europe and North America, including Ragged Jack for its toothed, serrated appearance, Siberian kale for its site of origin, and other monikers, including Hanover Salad, Russian kale, Canadian broccoli, Buda kale, and Rouge de Russie.
Geography/History
Red Russian kale is native to Russia and is thought to have originated in Siberia. Much of the variety's history is unknown, but it is hypothesized to have developed from selective breeding between Brassica rapa and Brassica oleracea species. Red Russian kale is said to have appeared in home gardens in Russia sometime before 1885 and was selected for cultivation as it is hardy, productive, and pest and weather-tolerant. Over time, Red Russian kale was spread from Siberia into Asia and Europe through trade routes and eventually made its way to North America through Russian traders in the 19th century. After its North American introduction, Red Russian kale became a favored cultivar in Canada and in the cooler northern regions of the United States sometime around 1984. Today, Red Russian kale is not commercially cultivated on a broad scale but is grown by smaller farms and in home gardens. The heirloom variety is sold through local markets in Asia, Europe, and North America.
Recipe Ideas
Recipes that include Red Russian Kale. One
is easiest, three is harder.| SolLuna |
|
Hearty Lentil and Kale Soup |
| Served From Scratch |
|
Garlic Kale |
Podcast
