Red Russian Kale

177 – Red Russian Kale

$3.00$12.50

Certified Biodynamic

(Brassica napus) Frilled purple-veined deeply lobed oak leaves. Tender, mild and sweet even in summer, but more colorful and sweeter after frost. Gives repeated harvests through a long season.
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Product Description

DAYS TO HARVEST
55
35 for baby greens

SOWING
Direct seed ~3-4″ apart 1/2″ deep. Thin to ~10″ apart (and eat thinnings!) OR
Start indoors 3-4 weeks before last frost and transplant 10-12″ apart. Recommended to harden off 2-4 days before transplanting.
Last planting should be around end of June for fall crops (zone 5B)

LIGHT PREFERENCE
Partial to full sun

SOIL REQUIREMENTS
Well draining soil with high organic matter – fairly pH tolerant

PLANT HEIGHT
~4″ for baby greens
8-10″ for bunching greens

PLANT SPACING
~12″ per plant for bunching kale
2-4″ for baby greens

HARDINESS ZONES
Hardy. Can tolerate frost and over winter in some areas

HARVEST
Bunching greens: harvest outer most leaves for a continual harvest
Baby greens: cut ~1″ above soil for cut and come again greens for 3-5 harvests

USES & COOKING SUGGESTIONS

Sauteed Kale by Sam Sifton from the New York Times

  • ¼ cup extra-virgin olive oil
  • 3 cloves garlic, peeled and sliced
  • 1 large bunch kale, stemmed, with leaves coarsely chopped
  • ½ cup vegetable stock, white wine or water
  • Kosher salt, freshly ground black pepper and red-pepper flakes to taste
  • 2 tablespoons red-wine vinegar
  1. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
  2. Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.


Additional Information

Size

S ~ 250 seeds, L ~ 1000 seeds, XL ~7,000 seeds, 4 oz ~28,000 seeds

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