When it comes to cooking kale, I have found that Russian kale is the best type to use. Its frilly leaves have a softer texture compared to other varieties, making it easier to cook and enjoy. Additionally, Russian kale has a slightly sweet taste, which adds a pleasant flavor to dishes.
One thing to note about Russian kale is that it tends to branch out as it grows. However, I have found that the leaves are at their best when they are smaller and younger. As the leaves mature, they can develop a slight peppery taste, which may not be as desirable for some palates. Therefore, it is a good idea to harvest Russian kale sooner rather than later to enjoy its milder flavor.
In terms of cooking, Russian kale can be used in a variety of ways. It can be sautéed, steamed, or added to soups and stews. Personally, I have found that sautéing Russian kale with some garlic and olive oil brings out its flavors nicely. The tender leaves wilt quickly, making it a quick and easy side dish or ingredient to add to pasta or grain bowls.
When using Russian kale in salads, I recommend massaging the leaves beforehand. This helps to break down the tough fibers and make the leaves more tender. Simply squeeze and rub the leaves for a few minutes until they become softer and more enjoyable to eat.
In terms of nutritional value, all types of kale offer numerous health benefits. Kale is packed with vitamins, minerals, and antioxidants, making it a great addition to a balanced diet. Russian kale is no exception and provides all these benefits in a tasty and versatile package.
Russian kale is the best type of kale to cook due to its softer texture and slightly sweet taste. Harvesting it when the leaves are smaller ensures a milder flavor, and it can be used in various dishes such as sautés, soups, and salads. Give Russian kale a try in your recipes and enjoy its delicious and nutritious qualities.
