What is Red Russian kale you ask?
(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!