I’m a big fan of kale, which you might have noticed if you’ve seen my collection of kale recipes on my blog. And, it’s one of those vegetables I can get throughout most of the growing season in Michigan.

I first got hooked on it when I had lacinato kale (or cavalo nero, i.e., black cabbage) in Tuscany. Also called Tuscan kale, it’s my favorite variety. Since I’ve had some success with curly kale in my garden, I use that occasionally in risotto, soups, or baked into kale chips.

But this year is the first time I’ve tried red Russian kale–that beautiful red-stemmed, lobed-leaf variety.

I found it at CJ Veggies at the Holland Farmers Market.

Along with Eaters Guild, where I got the blue potatoes, they are one of several organic vegetable vendors that sell produce at the market.

This simple recipe is a great way to combine vegetables in season into one dish.

Red Russian Kale and Blue Potatoes

All I did was steam the potatoes for about five minutes in the microwave on high. Then I sliced them into pieces about 1/4-inch thick.

Going along with the red and blue theme, I chopped a whole red onion, which I always get from the Boeve Farm at the Holland Farmers Market.

I put both the onions and potatoes into a skillet with some olive oil to saute until nicely browned. Because the potatoes were steamed first, they were already tender.

While the onion-potato mixture was cooking, I blanched the kale leaves by boiling them in salted water for about four minutes and immediately plunging them into an ice bath, then into a colander.

Once the onions and potatoes were nicely browned, I chopped up the kale and put it into the skillet, adding salt to taste.

This medley made a delicious and nutritious accompaniment to Pork Piccata (recipe coming soon!).

Interested in other ways to prepare kale? CJ Veggies gave me a handout with suggestions, which you can pick up from them at the market if you live in the area. Here are the highlights:

• Make a kale salad
• Add it to a fruit smoothie
• Grill or bake it for kale chips
• Add it to mashed potatoes
• Saute with olive oil and garlic
• Add it to scrambled eggs
• Add it to stews and soups
• Use the stems in soup stock

Thanks, CJ Veggies, for the great ideas, and for growing a variety of kale for us to enjoy in West Michigan!