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Organic Dwarf Siberian Kale Seeds

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Market price: $3.29
Our price: $2.79
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SKU1645851
SKU1645852
SKU1645853
SKU1645854
SKU1645855
SKU16458512
SKU16458534

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organic kale seedOrganic Siberian Dwarf Kale (50 days)

Frilly green leaves dance in the crisp early morning cold and thrive!   Why?  Because its roots were in Russia! 

Plants grow 14" tall and are super hardy to the cold.  Dwarf Siberian Kale is not only pleasing in appearance, but tasty as well.

Young leaves are great raw in salads, blanched for a meal, in stir fry or for use as a colorful garnish. A friend from Italy showed me how to saute it in olive oil/garlic and at the last minute splash it with a touch of balsamic vinegar.  Wow, it was so good and made a real kale eater out of me.  

Wikipedia says...

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is considered to be anti-inflammatory.[1]

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.

Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties.

Simple Raw Kale Salad

  • 4 cups of raw kale-finely chopped
  • 1/4 cup olive oil
  • juice of 2 lemons
  • 2 tsp salt

Whisk oil, lemon juice and salt togehter and drizzle over kale. Toss to coat.  You can either serve this immediatly, or you can let it marinate for a few hours, even overnight!

To make it fancier, add thin sliced red onion, pine nuts, sunflower seeds, feta cheese or parmesan cheese.  This is just a simple base that can be bulked up anyway you like.

 

Garlicky Blanched Kale

  • 4 cups of kale-chopped coarsly
  • 3 cloves of garlic-minced
  • 1 tbsp olive oil
  • 1 tbsp tamari

Boil a quart of water and add kale.  Cook until tender (about 7 minutes). Drain and set aside. 

In a large skillet, heat oil.  Once hot, add garlic and stir for about 30 seconds until fragrent.

Add kale then tamari.  Stir to coat

Serve immediately.

This recipe is also great if used with chard, collards, mustard greens or baby pak choi.

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