Red Kale, with its striking dark red-purple stems and richly colored burgundy leaves, brings both visual appeal and a hearty texture to the table. The leaves are curly and ruffled, boasting a robust, earthy flavor accompanied by a tender yet chewy texture when massaged or cooked. Red Kale adds a colorful touch to salads and slaws, stands out sautéed with a touch of garlic and olive oil, and offers a substantial nutrition boost in smoothies. Popularly used in soups, stews, and grain bowls, this nutrient-dense leafy green provides vitamins A, C, and K, along with essential minerals and antioxidants.
Josh and Jess Plymale operate their 4 acre farm southwest of Atlanta with a no-till methodology. Though this strategy requires a large amount of extra physical labor, it pays off in very healthy soil that will yield a much greater return over the years. The husband and wife team also specializes in micro-green production, allowing them to maximize their production in a relatively small space.
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