DescriptionRed Russian Kale SeedsWe have a special bulk price if you would like 4 lbs. Call us for details…DAYS TO HARVEST 55 35 for baby greensSOWING Direct sow red russian kale seeds ~3-4″ apart 1/2″ deep. Thin to ~10″ apart (and eat thinnings!) OR Start indoors 3-4 weeks before last frost and transplant 10-12″ apart. Recommended to harden off 2-4 days before transplanting. Last planting should be around end of June for fall crops (zone 5B)LIGHT PREFERENCE Partial to full sunSOIL REQUIREMENTS Well draining soil with high organic matter – fairly pH tolerantPLANT HEIGHT ~4″ for baby greens 8-10″ for bunching greensPLANT SPACING ~12″ per plant for bunching kale 2-4″ for baby greensHARDINESS ZONES Hardy. Can tolerate frost and over winter in some areasHARVEST Bunching greens: harvest outer most leaves for a continual harvest Baby greens: cut ~1″ above soil for cut and come again greens for 3-5 harvestsUSES & COOKING SUGGESTIONSSauteed Kale by Sam Sifton from the New York Times¼ cup extra-virgin olive oil3 cloves garlic, peeled and sliced1 large bunch kale, stemmed, with leaves coarsely chopped½ cup vegetable stock, white wine or waterKosher salt, freshly ground black pepper and red-pepper flakes to taste2 tablespoons red-wine vinegarHeat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.
