Vegetable

Red Russian

A tier

Red Russian kale has flat, oak-leaf-shaped fronds with purple stems and grey-green blades that blush red in cold—tenderer and sweeter than thick curly Scotch when young. It is often the best raw kale for salads because the leaf is thinner and less fibrous. Mature plants still need some rib work but less than Lacinato straps. Baby leaf mixes, massaged salads, and light sautés suit it. Colour intensifies after frost. Purple stems stay pretty in the pan if not overcooked to olive.