Easy (raw): Red russian kale tastes great raw and shredded into bite size pieces in salad, particularly in the summer months when it's too hot to grow lettuce and spinach in this part of California. Dress with balsamic or any other vinegarette and top with dollops of goat cheese and dried cranberries. Moderate (sauteed): Chop kale into pieces and sautee with garlic, onions and olive oil. Use salt and pepper to taste. Make it spicy
by adding red pepper flakes or a dash of chili or chipotle pepper powder. Toss into pasta, couscous, or serve by itself as a tasty
side dish.
Moderate (boiled): Spice up your old pasta routine with kale
pesto.
Ingredients:
1 bunch (4-5 cups) red Russian kale, stemmed and chopped
2 cloves garlic, peeled but left whole
1/4-1/3 cup extra-virgin olive oil
1/4 cup parmesan cheese
1/4 cup pine nuts
1/2 tsp salt
Place kale and garlic in a strainer over the sink and pour about 5 cups of boiling water over: this will blanch any bitterness from
the kale and mellow the raw garlic. Toast the pine nuts in a dry
skillet until they are touched with golden brown. Combine small batches of kale, garlic, olive oil, parmesan cheese and pine nuts
in a food processor and pulse well until you have a smooth paste. Stir your batches together and salt to taste. Toss with hot pasta, spread on crackers or bread, or use to top baked potatoes.
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