Hardy, Red Russian kale, a cold-weather staple, is already available at regional farmers markets, so shoppers might as well take advantage of the frilly, surprisingly sweet greens.

The tips are tender enough to be enjoyed raw in salads or pesto. But they seem to become even sweeter the longer they’re cooked.

Be sure to strip the dark green leaves from their thick red stalks, which become even darker – a deep reddish purple – as temperatures drop.

Also known as Ragged Jack or Buda kale, Red Russian kale was introduced to North America by Russian fur traders. It’s characterized by its ruffly, lacy leaves, resistance to frost and, of course, its sweetness.

Plus, it’s rich in calcium, iron and vitamins A and C.

For a simple side, consider preparing these greens like you might Swiss chard, broccoli rabe or spinach: a quick blanch, followed by a saute with extra-virgin olive oil, garlic, salt, pepper and maybe a little lemon zest and juice.

Or, try the Red Russian Kale Pesto from Luna Restaurant and Catering in Spokane.

Luna buys its Red Russian kale from CasaCano Farms in Valleyford.

Look for its farmstead at the Thursday Market in the South Perry District.

Red Russian Kale Pesto

From Luna Restaurant and Catering in Spokane

2 cups blanched Red Russian kale

1 cup Parmesan

1/4 cup toasted almonds

2 cloves garlic

1/2 cup lemon juice

2 cups extra-virgin olive oil

Salt and pepper to taste

Combine all ingredients through lemon juice in the bowl of a food processor. Slowly drizzle in olive oil until well incorporated, then season to taste.