Varieties

Kale is one of the oldest forms of cabbage. A member of the cole crops, kale is related to collards, Brussels sprouts, cauliflower and kohlrabi. In the spring, we sow seeds of frilly kale and harvest the entire head. In the fall, however, I sow the seeds for a harvest of baby leaves. Red Russian kale has smooth red leaves, which can be cut in about 25 days. I also like the curly varieties such as Redbor, with its frilly purple-red leaves that become deeper in color with the onset of cold weather. They’re so attractive, I clip a few larger leaves for flower arrangements and I’ve used them in wedding bouquets. The veins and stems of some varieties are transformed from blue-green to magenta and purple in the garden but revert to green when cooked.

Toscano (the “dinosaur” type) kale is an Italian heirloom with dark green leaves that don’t curl but are heavily textured (savoyed). The leaves are rich, tender and soft. Curly Scotch and Dwarf Blue Curled Vates varieties have blue-green leaves that are a great addition to a salad.

Winterbor kale is a standard dark green, curled-leaf variety. The leaves are ruffled and the plants are very vigorous in cold weather. We harvest the leaves from the bottom of the plant and it will continue growing until freezing weather sets in. And when that happens, I’m indoors watching the snow and cooking up some hot kale dishes.

Here’s a nutritious kale recipe that’s easy to make and is a good way to celebrate the fall harvest.

Kale with Cannellini Beans

Ingredients:

• 2 pounds of curly kale (2-3 large bunches)
• Salt and pepper
• 1 medium onion, diced
• 1 1/2 T. olive oil (I like basil-infused oil, but you can use any good olive oil)
• 2 large garlic cloves, minced
• 1/4 tsp. red pepper flakes
• 2 tsp. chopped fresh rosemary
• 1/2 cup dry white wine
• 15 oz can of cooked cannellini beans, rinsed well
• Freshly grated Parmesan or Parmigiano reggiano cheese

Directions:

1.Large curly leaved kales have tough ribs and stems. Fold the leaves in half and remove the entire stem/rib before cooking.

2. Put a quart of water in a deep pan and add 1 tsp salt. Bring to a simmer and add the kale. Simmer for about 10 minutes until tender. Drain the kale (and reserve the water for another use–you can drink it or add it to soup). Heat the oil in a large skillet and add the onion, garlic, red pepper flakes and rosemary and sauté for about 3 or 4 minutes.

3. Add the wine and continue cooking for another 4 minutes.

4. Chop the kale into small pieces. Add the beans and kale and cook a few more minutes to heat. Place in a bowl and sprinkle Parmesan on top. Add some fresh French or pumpernickel bread and you’re all set.