Red kale, also known as Russian kale, is the sweeter, more tender variety of the food that's taken over healthy eating. It can be substituted for the more common black (or "dinosaur") kale found in grocery stores but can cook more quickly, so keep an eye on it if you add it to your favorite kale recipe! The stems of Russian kale can also be a bit woody and tough, so make sure to remove them before you start cooking. If you don't know what to do with your kale or would like to try something new, check out this salad of winter greens and Vermont staples like apples and sharp cheddar!
Kale Salad with Apples and Cheddar
- 4 cups Russian kale (stems removed, finely chopped or slivered)
- 2 Tbsp coarsely chopped toasted almonds
- 1 apple (cored and cut into 1/4 inch pieces)
- 1 oz sharp cheddar cheese (cut into 1/4 inch pieces)
- 2 Tbsp lemon juice
- Salt to taste
- 1 garlic clove (small, pureed)
- 4 Tbsp olive oil
- 2 Tbsp parmesan cheese (grated)
Find the red kale in March's produce bag! You can also get Cabot Sharp Cheddar and local apples through Middlebury Foods.
- Combine the kale, almonds, apple, and cheddar in a large bowl.
- Whisk together the lemon juice, salt, garlic, and olive oil. Add to the salad and toss well.
- Sprinkle parmesan cheese on top and enjoy!
Staff Tips: Add grilled chicken for a little protein or pomegranate seeds for an extra tangy bite! We actually recommend that you toss the salad at least fifteen minutes before you serve it! It's not necessary, but the acidity of the dressing softens the kale further and makes it even more delicious.
Photo creds and recipe inspiration to Andrew Scrivani and Martha Shulman!