One of the hardiest and most tender-leaved of all kales, this variety is originally from Siberia and was brought to North America by Russian traders around 1885. Its beautiful, frilly, purple-veined, blue-green leaves are tinged with red-purple and resemble oak leaves. This kale can be prepared just like spinach and steamed, blanched, or braised. It is exceptionally good with garlic and can be added to thick and creamy potato, bean, or sausage soups.
Try adding cooked kale to roasted sweet potato dishes or tossing with pomegranate seeds, pine nuts, and pancetta in a citrus-vinegar dressing.
Parksville, NY
Flavorful vegetables start with healthy soil. Somewhere in Time Farm is perched on a mountain top in Parksville, NY where they grow vegetables with clean air, clean water, and organic growing practices. By enriching the soil with each growing season, they enrich both the land they farm and the vegetables grown, allowing for them to share the abundance of their harvest with their friends, family, and community.
Wrap in paper towels and store in a reusable zip top bag in the crisper drawer for up to a week.