How to Cook Yummy red russian kale & chorizo soup

red russian kale & chorizo soup. This particular cultivar of Brassica oleracea var. viridis is also known as ragged jack and sweet red. Flatter than other cultivars and with jagged edges, its leaves are also the. Garden Hints: Kale requires good cultivation; mulch or hoe frequently to keep soil loose and weed-free.

I've also seen a third kind of kale, Russian Red, popping up here and there at farmers markets and the more gourmet natural food stores. Heat olive oil in a skillet over medium-high heat. Red Russian kale leaves artistically arranged in a basket Red Russian Kale, Brassica oleracea var. viridis. You can have red russian kale & chorizo soup using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of red russian kale & chorizo soup

1. Prepare 8 oz of chorizo, thinly sliced crosswise.
2. You need 1 tbsp of olive oil.
3. You need 1 large of onion, chopped.
4. It's 2 large of garlic cloves, minced.
5. It's 1/2 tsp of red chili flakes.
6. Prepare 1/2 tsp of pepper.
7. Prepare 7 cup of chicken broth.
8. Prepare 3/4 lb of russet potatoes, peeled & chopped.
9. Prepare 12 oz of kale, stems removed & leaves cut into ribbons.
10. Prepare 1 of kosher salt.

Red Russian Kale Seeds grow leaves that are flat, toothed, grey-green leaves with purple stems and veins really brighten after frosts. Tender for salads and good for bunching. Red Russian Kale with Tomatoes and Onions Recipe is so tender and so delicious! This kale is in season autumn through spring and is abundance right now.

red russian kale & chorizo soup step by step

1. cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. transfer chorizo to a paper towel with a slotted spoon.
2. add onion to fat in pot & saute until softened, 3 to 5 minutes. stir in garlic, chile flakes, & pepper; cook about 1 min. add broth & potato; cover & bring to a boil. reduce heat & simmer until potato is tender, about 5 min..
3. stir in kale & chorizo; cover & bring to a boil. reduce heat; simmer until kale is tender, 3 to 5 minutes. season with salt.

Their stems are a beautiful purple. Stems are purple with deep gray-green leaves. - The plants mature medium-tall and leaves are tender compared to other kale varieties. Red Russian kale in particular is an heirloom variety that comes from the late nineteenth century, when Russian traders introduced it to Canada. Red Russian Kale has flat leaves with purple veins and are slightly incised on the ends. The purple color will deepen and intensify with frost.