My daughter and I have sort of fallen in love with Russian Kale. This was my first year planting it in our small raised bed vegetable garden, and it will now be a yearly addition. This variety of kale is more tender and less bitter than most, making it far more palatable, and much quicker to cook.
While I have been enjoying using it in dishes such as this Russian Kale and Red Quinoa Salad, and quick simmering it with wheat bulgur and sweet onion, my daughter prefers her Russian Kale straight from the garden. She is especially fond of the purple stalks, which have now been dubbed “kale bones” in my house. Knowing her love for them, I cut them away from the leaf when making this recipe and gave her a bowl to nibble on while working with her ABA therapist…. the bowl was soon empty.
Here is the simple recipe for the kale and quinoa salad pictured above. If you are a garlic lover, you may wish to add a little while cooking, but I personally didn’t find it necessary.
- 1/2 pound Russian Kale
- 1/2 tbs olive oil
- 3/4 cup red quinoa dry
- 1 1/2 cups water
- 1 tbs fresh lemon juice
- 3-4 oz. crumbled Gorgonzola cheese or blue cheese
- Kosher salt to taste
Wash & de-stem the Russian kale, then coarsely chop.
Place oil in skillet over medium heat, then add kale. Stir for a minute until kale wilts, then add red quinoa. Saute another minute, then add water. Cover, reduce heat and simmer for 15-18 minutes.
Remove from heat and allow to cool, then add lemon juice and Gorgonzola.
* if you want to add garlic, put a minced clove in right before adding the kale to skillet.