Red Russian Kale also known as ’Ragged Jack’ has fine fronded leaves tinged with purple. It is the sweetest and most succulent variety of Kale and is best lightly steamed or braised. This is a simple recipe for braising the Kale with chickpeas.
One Tin of Chickpeas
200ml Veg Stock
2 Garlic cloves finely chopped
3tbsp Olive Oil
300g Kale, chopped
1 Chilli, finely chopped (seeds discarded)
1/2 Lemon, juiced
- Warm the chickpeas in a pan with the veg stock, garlic and olive oil and cook for around 5 minutes.
- Add the chopped kale to the pan along with the red chilli and cook for a further 3-4 mins with a lid on until the kale has wilted, stirring occasionally.
- Take the pan off the heat and squeeze over the lemon and season to taste with salt and black pepper and serve. This is a great side dish or can be served with pasta for a main.