Kale. Kale is quite the trendy vegetable right now, there are recipes for it everywhere on the internet – mostly because it’s hardy and extremely good for you, but also because it actually tastes very good. It doesn’t look it, for sure. It looks like curly parsley on growth hormones, and when it’s cooked it’s lanky and almost black. But try it. And you’ll slowly realised that they’re onto something, the kale lovers.
We’re been getting a fair amount of kale this autumn, always in huge bags in our csa box, and to tell you the truth I’ve been having a hard time using it all up. I’ve started adding it to more and more dishes. I think my current favourites are these two: Miso soup with noodles and kale and Kale, broccoli and jerusalem artichoke soup. The last one we made today, and we fried an onion in oil and added water, potatoes, a couple of chokes, half a head of broccoli and a good bit of chopped kale. When the potatoes were tender I blended it all and added cream. And half an organic vegetable stock cube + salt and pepper of course.
It was really good. And bright green. We suddenly felt very healthy in the middle of December.

(You know what? We have snow. It’s beautiful.)