Description
Red Russian Kale Seeds
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DAYS TO HARVEST
55
35 for baby greens
SOWING
Direct sow red russian kale seeds ~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
- Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
- 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.
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