Red and white Russian kale are uncommon, old European varieties.They are quite different from either of the more common curly and Tuscan varieties: the base color is a blue-green with brighter purple accents, and the leaves are flatter than other types, with long, frilled edges. Kale is an excellent source of traditional nutrients, including vitamin A, vitamin C, vitamin B6 and manganese. It is also a very good source of dietary fiber, calcium, copper, vitamin B6, and potassium. This combination of vitamins, minerals, and phytonutrients makes kale a health superstar!

Wrap kale in a damp paper towel, placed in a plastic bag and store in the refrigerator crisper. Do not wash before storing since this may cause it to become limp. Kale can be kept in the refrigerator for several days, but keep in mind that the the longer it is stored, the more bitter its flavor becomes

Since these kales are more delicate than the kales you see in the fall, they cook up much faster. They are tasty steamed, stir-fried or in salads.

• Gently saute kale with fresh garlic and sprinkle with lemon juice and olive oil before serving.
• Braise chopped kale and apples. Before serving, sprinkle with balsamic vinegar and chopped walnuts.
• Combine chopped kale, pine nut and feta cheese with whole grain pasta drizzled with olive oil.
• The taste and texture of steamed kale makes it a wonderful topping for homemade pizza.