Enough already

It's January 3, and I decided to kill my remaining Tuscan kale plants after one last harvest. These are the kales in the garden plot next to mine, which belongs to Peter Blackstone. In the background are some conventional curly kale plants. The view from the garden at sunset--which is SOOO early at this time of year--was beautiful tonight, with the cloud formations coming out of the southwest along with the wind.

Here is a great recipe for Tuscan, or other, kales. It makes a fantastic hors d'oeuvre and comes from Michael De Angelis (for a picture of Michael, see Market Farewell.)

Recipe: Tear the kale from its ribs in pieces several inches long. Toss the kale with generous amounts of chopped or crushed garlic and olive oil. Add salt and pepper. Place the kale pieces in a single layer on a broiler pan under the broiler. Broil for about five minutes, turn, and broil until mostly crisp. Let them cool slightly. Serve with a nice wine.