Red Russian Kale


Raw kale is higher in vitamin c, antioxidants and phytonutrients than cooked kale. All varieties of kale grown today are good sources of cancer fighting, heart protective glucosinolates.



Prep time :15 mins

Cooking time :8-10 mins

Total time :23-25 mins

8 ounces of kale

2 tablespoons of extra virgin olive oil

a pinch of salt


preheat the oven to 350f. rinse the kale leaves thoroughly, shake of excess water, and tear the leaves of the ribs in roughly 2 inch pieces. Discard the ribs. Dry the leaves between layers of paper or in a salad spinner. Transfer the leaves to a large mixing bowl and toss with the olive oil and salt coating both sides. Place a single layer of leaves on one or more baking sheets and bake for 8-10 mins, or until crisp but not too dry. Turn once. Cool and serve.


YPC kale

Soil Association approved organic conversion