The Red Russian variety of kale I grow at the farm survived winter under it's blanket of snow. Here it is in May, nearly one year after it was planted! :-)
What did I do with it? Well, I must admit that I am not a huge greens eater, but it cooks up so easily!
Just saute some garlic in olive oil...
Then add the kale.
Stir a few times as it cooks. It will wilt down. Salt to taste. That's it!
