This Kale is grown by Pete at Pete's Greens in Craftsbury, Vermont. Red kale is similar in flavor and texture to green kale, but adds a different dimension with it's rich, dark leaves.
To prepare, cut or tear the leaves off of the stem. Kale can then be steamed, boiled, stir fried, baked, roasted, or eaten raw in a salad, cut in small pieces and mixed with salt and vinegar or lemon juice. This green is also a wonderful addition to any soup or stew. Add to the pot towards the end so that it retains it's beautiful color.
Store in a plastic bag in the refrigerator.