Red Russian Kale leaves have purple stems, and flat, toothed, dark green leaves with purple veins. These leaves are tenderer when compared with other kales.
Kale, packed with vitamin C and A, is best raw in salad or lightly cooked by steaming, or sautéing. It can also be baked to make chips.
Store unwashed kale in a plastic bag for about 5 days in your refrigerator.