White Russian Kale (Brassica oleracea var. sabellica)

White Russian Kale (Brassica oleracea var. sabellica): altough similar to Red Russian, this one is rarer; it effortlessly tolerates even the most intense cold, in fact the frost makes the leaves sweeter. The leaves are large, crested, of a vivid, flashy blue. Thick, succulent, with the typical taste of brassicae and tending towards sweetness, especially after winter. Even when they are very large, they still remain tender.
 They can be consumed raw by picking the first leaves about a month after transplanting, they can also be cooked and turn into tasty soups when coompletely developed. This is as good as the Italian "kale", the Tuscan Black Cabbage. By Kale we mean nothing more than leaf cabbages, which do not develop the "Head", and, even if now forgotten, curly cabbages appear in the recipes of ancient Rome.