What a mild winter we have had. So much so that nothing died off. We have beautiful Russian Red Kale, coriander, dill and rhubarb available to add to you egg delivery.
Red kale, you say? But “I only know the rough curly kale or dark green Tuscan!”
Well hold on to your socks because this red kale is superior in so many ways.
Calories in Fresh Red Russian Kale
Fresh – Red Russian Kale
- Servings: 1 cup chopped
|Total Fat||4 g||Potassium||297 mg|
|Saturated||0 g||Total Carbs||7 g|
|Polyunsaturated||0 g||Dietary Fiber||3 g|
|Monounsaturated||0 g||Sugars||2 g|
|Trans||0 g||Protein||3 g|
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Want more nutritional information on this super food? Check out this site:
It’s also yummier. The stems taste like sweet red cabbage and the leaf is softer than the other kale so you can eat it raw without feeling like you need to chew forever. It can easily be substituted in any recipe that calls for spinach or kale or anything green. I put it through pasta carbonara, in lasagna and green smoothies. This is my son’s favourite recipe:
Cannellini and Kale Ragout
Makes: 4 serves
For the croutons:
6 tablespoons of olive oil
4 Thick slices of bread (we like the caraway and onion bread for this but any bread will do) chopped into 1.5 cm cubes
1 teaspoon of freshly chopped herbs (I used dill last time)
For the Ragout (pronounced ragoo)
3 garlic cloves, chopped
1 Onion chopped
1 Red capsicum chopped
5 cups of (packed) sliced kale (1 large bunch)
2 cups vegetable broth (you can cheat with a couple of stock cubes)
1 can diced tomatoes
1 can (440g) of cannellini beans (black eyed peas also work)
Heat 2 tablespoons of olive oil in a heavy pan. Add bread and herbs and cook until bread is golden on all sides. About 2 minutes. Transfer to bowl and sprinkle with salt and pepper. (Try not to eat them before the rest of the dish is ready. Watch out for the behind-your-back snatchers. :-D)
Add remaining 4 tablespoons of oil, garlic, onion, and capsicum to the same pan. Sauté over medium heat for 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover and simmer until kale wilts. Add tomatoes, beans. Cover and simmer 15 minutes. Season to taste with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.
Rhubarb (7 stems) – $4
Freshly picked red kale (10 stems per bunch): $3.50
Herb bags (Dill or Coriander): $1.50
For bulk orders, please contact us.