Red Russian Kale
Red Russian kale is the most tender and mildest-flavored kale variety, making it the best choice for eating raw without any massaging. Its flat, deeply lobed leaves — resembling giant oak leaves — have purple-red stems and leaf veins that become more vivid in cold weather. It was brought to Canada by Russian traders in the 19th century.
Flat, deeply lobed leaves resembling large, frilled oak leaves. Blue-green with purple-red stems and veins — the red color intensifies with cold temperatures. More delicate in appearance than curly or Lacinato kale.
Raw: The most tender kale variety — soft enough to use in salads without any massaging. The texture is almost silky compared to curly kale.
Flavor: Mild and sweet with a very subtle nuttiness and almost no bitterness. The mildest of all kale types — approachable for people who find other kales too strong.
Raw Salads
The best kale for raw salads — tender enough without massaging. Dress with vinaigrette and serve immediately.
Smoothies
The mildest flavor makes it ideal for green smoothies — barely noticeable but nutritionally significant.
Sautéing
Quick sauté — wilts faster than other kales due to more tender leaves. Only needs 2–3 minutes.
Wilted Salad
Pour a warm bacon or mushroom vinaigrette over the leaves for a wilted salad that preserves the color.
• No need to massage for raw use — unlike curly kale, the leaves are naturally tender
• Best used fresh — wilts faster than heartier kale varieties once dressed or heated
• The red stems are edible and add a beautiful visual element — no need to remove them
More perishable than curly kale — use within 4–5 days. The more delicate leaves deteriorate faster. Store in a damp paper towel in the crisper drawer.