Inventory, 24 ct : 2.96
This item was last sold on : 12/03/23
Purple kale produces serrated and ruffled vibrant purple leaves that are variegated in shades of dusty green. This attractive vegetable offers a very robust cabbage flavor more intense than that of green or black kale. Its leaves have a chewy semi-crisp texture that softens with cooking, but the fibrous stems remain tough and should be removed.
Purple kale is available year-round with a peak season during winter.
Purple kale is a variety of Brassica oleracea that is not only grown for culinary use, but also for its ornamental value. It is cultivated from a dwarf variety of Scotch kale and looks like a giant ruffled flower. Other colored kale varieties include, Red Russian and Redbor, both of which have less of the bicolored green variegation.
Purple kale is an excellent source of vitamins A and C, iron, calcium, magnesium, potassium, protein, carbohydrates and dietary fiber.
When harvested young, the tender Purple kale greens are a great intense addition to mixed green salads. They are great carriers for peanuts, almonds, tamari, chiles and other Asian ingredients like sesame oil and ginger. The fully mature leaves lose some color when cooked, but may be steamed, braised, stewed, fried, sauteed, and even baked like a chip. They are great in hardy soups which contain smoked meats, potatoes, beans or barley. Other flavor affinities include, bay leaf, oregano, thyme, red pepper flake, nutmeg, shallots, onion, tomato, sweet potatoes, cheddar cheese, Parmesan, cream, roasted meats, chorizo sausage, pancetta and chicken.
Since kale survives well in cold climates, it is a favorite mealtime entree served in Scandinavia, Germany, Holland and Scotland. It is also popular in a Portuguese soup titled caldo verde, a hearty broth of potatoes, savories and sausage.
Decorative and delicious, Purple kale will grow in warmer climates, though cooler weather suits this flowering kale much better. It isn't quite as cold hardy as common green kale, but thrives in fertile, well-drained soils. Commercial kale crops are harvested between forty and fifty-five days after planting with new plantings every two weeks in order to provide year round supplies. A cool weather annual, Purple kale's cold-hardy personality makes its flavor even sweeter after a light frost.
Restaurants currently purchasing this product as an ingredient for their menu.
|Parkhouse Eatery||San Diego CA||619 295 7275|
|The Remy||San Diego CA||619-886-1358|
|Sandpiper Wood Fired Grill & Oysters||La Jolla CA||858-228-5655|
|Coronado Yacht Club||Coronado CA||619-435-1848|
|Cloak and Petal||San Diego CA||626-319-6878|
|The Bier Garden||Encinitas CA||760-632-2437|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Sbicca Del Mar||Del Mar CA||619-417-2587|
|Farmers Bottega||San Diego CA||619-306-8963|
|The Wild Thyme Company||San Diego CA||858-527-0226|
|Thai One On||Carlsbad CA||760-500-8674|
|Kettner Exchange||San Diego CA||909-915-9877|
|Terra Restaurant||San Diego CA||619-293-7088|
|The Guild Kitchen||San Diego CA||619-573-0289|
|Izakaya Maize/Rabih Sus||La Mesa CA||619-395-6383|
|Sea 180 Coastal Tavern||Imperial Beach CA||619-631-4949|
|Grass Skirt||San Diego CA||858-412-5237|
|The Guild Bar- Banquet||San Diego CA||619-573-0289|
|Tribute Pizza||San Diego CA||858-220-0030|
Recipes that include Kale Purple. One is easiest, three is harder.