I went out to the gardens the other morning to see them-after they’d been put to bed a few weeks ago. This is always a bittersweet moment for me each year. They were nicely raked and everything all carefully harvested (which is to me the sad part). That is, almost everything harvested, because I did spy something that suddenly gladdened my heart. …….a vibrant green patch of kale in the farthest corner. This means that one of the healthiest of green vegetables will be available to us all winter long. No need to rush and gather it before the frost because the frost simply sweetens it and makes it more flavorful.
I grew up on kale when it was not so widely recognized and used as it is today. Just during this past year kale has rapidly increased in popularity as awareness of its nutritional value has been discovered. One of the richest sources of vitamin C, it is a perfect winter food.
I love it simply sautéed in fresh garlic and olive oil and simmered till soft and tender the old Mediterranean way, but it also makes a marvelous hearty Tuscan soup for a cold weather meal when served with good crusty bread.
Hearty Tuscan Kale Soup