Basic Russian Kale Preparation
This is the essential method for using Russian Kale from root to tip
Ingredients
bunch of Russian Kale
1-2 cloves garlic
1/4 onion
salt, pepper and crushed red pepper
Method
After washing the kale, shake to dry. Use your fingers to strip the leaves from the stem - hold the stem in one hand firmly and then use the forefinger and thumb of your other hand to draw along the stem. Start at the base of the leaf and pull toward the tip, away from the base of the stem. You will remove most, but not all of the stem; the finer end of the stem is tender, so don’t sweat it.
Once all leaves are stripped, stack up half the leaves on top of each other. Fold this in half lengthways and then roll up like a sleeping bag. Slice the roll in half across the roll and then slice the two halves into bite-size strips. You can go larger or smaller at this stage depending on your personal preference. Larger or simply torn leaves are just as tasty as finely chopped, it’s only a matter of how you prefer it. Repeat with the remaining leaves and set all the chopped leaves aside.
Slice stems crosswise into a fine chop; chop the onion to a similar size. Peel, smash and mince the garlic cloves.
Add several tablespoons oil to a large saute pan over medium heat and heat until oil shimmers. Add sliced stems, onion and garlic as well as a large pinch of salt and cook until tender, stirring often. Adjust the heat as needed to prevent burning. Add a pinch of crushed red pepper after a few minutes and allow the pepper to bloom.
Once the stems are tender, turn the heat up to medium high and wait 30 seconds as the pan comes all the way up to temperature. Add the chopped leaves and another pinch of salt and cook, stirring briskly until greens are just wilted but still vibrant.
Season with additional pepper, salt and crushed red pepper to taste before serving.
Serving
This recipe stands on its own served hot as a quick side but can also be cooked ahead and cooled down to support a variety of meals throughout the week.
Toss with bulger, couscous or rice for the start of a hearty salad or fold into wraps or omelettes. Top the whole thing with parmesan or pecorino for an Italian twist - then toss with pasta for a quick meal. You can use this as a base for a baked frittata or quiche to add some green goodness to your brunch.
Adjustments
Update the spices to your meal and your preference; add dry spices such as cumin or paprika with the onions to allow them time to bloom before the greens go in. Increase or decrease the spice, swap scapes for the garlic or switch to shallots in place of the onions and garlic.
This method is simple enough to allow a world of options - find what works for you!
Why eat stems at all?
The stems attached to our favorite dark, leafy greens are themselves packed with nutrients and fiber - they are better together for your wellbeing. The texture of many is perfect for raw eating as well, but we find that it’s easier to introduce stem to tip greens to folks when the stems themselves are well cooked - and covered in onions and garlic.