My favorite kale variety to date is the Russian Purple Kale which turns completely purple after a frost. The kale appears to be more tender than other varieties and the color is superb, however, I noticed the kale turning from dark purple to a very dark green as I was cooking it. I immediately added a bit of lemon hoping to preserve as much of the purple color as possible.
Per my previous posts where
the stem of the kale did not soften on cooking, I have found that the
stem of some varieties becomes tender on cooking and the stems of other
varieties remain almost woody.
I found frozen kale in
one store, Whole Foods, and have it in the freezer for those occasions
when I can not get to the fresh market, such as on very snowy days as
I have been putting kale in everything from stir fry to soups and we continue to love it.
I will be searching for kale seed as it gets closer to spring and hope to plant several varieties in my garden.
have found that the flowering kale in my flower garden, is the most
delicious and tender kale of all and it is safe under the snow outside
until I am ready to pick it. One of our local vegetable markets sells
the flowering kale as a vegetable and it is the most expensive of the
kales at our store, definitely worth planting for its beautiful color,
tenderness and taste in cooking!