Red Russian Kale is a brassica and related to other vegetables like broccoli, collards, cabbage, brussels sprouts, and other kale. Kale loves cold weather which makes it sweeter and less bitter.
Kale is often called a “superfood” because it is packed with nutrients such as calcium, potassium, betacarotene, and other antioxidants. A single serving, around one cup, contains more than a day’s worth of vitamin A, which is important for eye health and immune function. It is also full of vitamins K, C, and B6 as well as manganese, copper, calcium, and magnesium. One cup of cooked kale contains 1000% more vitamin C than one cup of cooked spinach! Kale is one of the most nutrient dense foods in the world. To get the full health benefit of kale, it should be eaten with a fat source, like olive oil, which improves the absorption of the nutrients.
On top of all of these benefits, I supplement the soil with plenty of the micronutrients that the plant needs to be as healthy as possible and be as nutrient dense as it can be.
Kale is a versatile green that can be eaten raw in salads, cooked in stirfrys, soups, or anywhere you would use collards or spinach.
– Sauteed Kale with Lemon
- 1 large bunch of red russian kale, stems removed and roughly chopped
- 2 tbsp olive oil
- 5 cloves garlic (1-2 cloves Elephant garlic), minced
- salt and freshly ground pepper
- 1/2 cup broth
- juice of half a lemon
- Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for about a minute or until it turns just golden.
- Add kale and stir until kale is fully coated with oil. Add salt, pepper and broth. Cover and cook for about 10 minutes or until kale is soft and tender. Adjust seasonings and drizzle with lemon juice.
- Serve with your favorite protein