More about Frizzy, Russian Red, Russian White & Dinosaur Kale

Kale

Kale (Brassica oleracea) was probably the first cultivated member of the cabbage family, and may have originated in the Mediterranean or Asia as far back as early Roman times.  Frizzy, Russian Red, Russian White, and Dinosaur kale are four OAEC favorites.  In addition to their sweet, hearty taste, they produce plants with beautifully sculpted leaves and a grand stature.  Frizzy kale, as its name suggests, has lacy, frilly leaves.  Russian Red (or Ragged Jack) kale has broad green leaves tinged with blue, and red stalks, and Russian White is similar but with white veins.  Dinosaur kale (also known as Lacinato or Cavolo Nero) has long, narrow, blue-grey leaves that are bumpy and almost reptilian in texture.

Kale is a hearty crop and tolerates frost and poor soil - in fact, it seems to thrive best in the cold, bracing weather of fall and winter.  It can also tolerate summer heat, however.  At OAEC, we plant kale twice a year, in the spring (April) and in the fall (late August and early September) for harvests through the winter.  Kale is a large plant, so space it 18-24 inches apart.


Frizzy, Russian Red, Russian White & Dinosaur Kale

These varieties can all be eaten in salad mixes as young tender leaves, and also stir fried or steamed when mature.  Kale gets sweeter and more tender the longer it is cooked — it needs 10-15 minutes to steam, and 10 minutes to sauté in olive oil.  Many people who claim to dislike kale have probably tasted it under or overcooked.  Kale is delicious as a side dish, chopped into small pieces, cooked in butter or olive oil with a little garlic, and tossed with balsamic vinegar.  It is also a tasty addition to soups, casseroles, and stews.  When cooked, its volume decreases dramatically, so make sure to prepare lots (4-6 large leaves per serving). 

Kale is an excellent source of Vitamins A and C and folic acid, is a fairly good source of iron and calcium., and is low in calories.