Also known as “Ragged Jack” and “Sweet Red,” Red Russian Kale has flat, jagged leaves with a mild flavor. Due to its tenderness, this variety is often grown for baby greens and eaten raw in salads.
If left to grow for a second season, Red Russian Kale produces flower buds known as “Kale Rabe” or “Napini.” The sweet, delicate buds can be enjoyed sautéed.
Sow seeds indoors in flats four to six weeks before the last frost or sow directly outdoors in late spring. Plant in a sunny spot with rich, well-drained soil. Allowing plants to weather a frost will sweeten the leaves. Sow in August for a fall crop.
Harvest baby leaves as soon as they are big enough for salad and bigger leaves as needed throughout the season. Use scissors or a knife to cut the leaves about 1 inch from the central stem to encourage regrowth.
This variety is prone to wilting and should be harvested in the morning. To prevent wilting, dunk leaves in ice water and store in a plastic container in the fridge.
Kale cross-pollinates with broccoli, cauliflower, and collards and should be isolated to preserve genetic purity.
Kale must overwinter before producing seed; since it survives cold, a thick layer of mulch should protect it sufficiently even in colder climates. In the spring, allow the plant to flower and go to seed. The stalk will develop pods that ripen from the bottom up. Pick them when they turn light brown and release seeds by crushing pods with your hands. Store seeds in a cool, dry place for up to four years.