Its colors, its textures, its earthy taste. I love it cut into thin ribbons and added to soup close to the end of cooking. I love it sauteed in olive oil with a bit of crushed red pepper and lots of garlic with a serious grind of black pepper and a shake of salt.
I made a pot of beef and barley soup for dinner. It was snowing/sleeting outside and inside the house smelt safe and welcoming.
GG came home from the gym and was digging around the refrigerator for a chunk of Parmesan cheese when she spied the kale. She cleaned it, sliced and threw it in the pot.
I warmed a baguette, poured her a glass of wine and we ate our comfort food.
We've just returned from a dog walk. We were the only people outside in the beautiful snowy night. Well us and a guy who was writing "Jesus" in the snow with his foot, then running down the hill away from us, stopping only to write "Jesus" again.
The mysteries of kale run deep here in Virginia.