Basic Russian Kale Preparation
This is the essential method for using Russian Kale from root to tip
Ingredients
bunch of Swiss Chard
1-2 cloves garlic
4-6 ounces mushrooms of your preference
salt and pepper
optional: fresh thyme
Method
After washing the chard, 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.
Cut stems crosswise into large slices. Chop mushrooms, removing stems and slicing into medallions; cut caps in half and then slice - we used cremini this time, but maitake are another favorite that’s even easier to prep - just tear them into bite-size pieces. 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 mushrooms, garlic and thyme, if suing, as well as a large pinch of salt and cook until mushrooms release their moisture and begin to brown, stirring often. Adjust the heat as needed to prevent burning and splash in a touch of water as needed to unstick any mushrooms from the bottom of the pan. Add stems and continue cooking until tender.
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 and salt 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.
Serve with over-easy eggs for a hearty breakfast, or fold into scrambled eggs for a to-go breakfast wrap. And as with most greens - you can just top the whole thing with parmesan or pecorino and toss with short pasta for an easy meal.
Adjustments
Update the spices to your meal and your preference; add dry or fresh herbs to twist the profile - thyme for an earthy edge, fresh lemon zest for a brighter turn.
Use shiitake caps or maitake mushrooms to start and finish with some toasted sesame oil - or go with portabello, fresh oregano and a bit of basil and parmesan on top.
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.