I always know when Fall has truly arrived. We choose to move our bed outdoors for the summer months and every year we seem to have an unspoken contest between the two of us on just how long we can continue to sleep outside. If it rains we give in easily and head for the comfort of the house, but I think we both try to ignore the colder nights and the even colder mornings for as loooooooong as we possibly can.
I suppose it’s some sort of denial that winter is coming and we know that we will be forced indoors for longer than we would like. Fall does has it’s advantages in the kitchen. By now were both weary of tomatoes and zucchini and ready for some good old stick to your ribs comfort food. The kale in the garden is just starting to take off with the cooler weather and this fantastic fall soup recipe actually makes being inside more inviting!
- About ½ lb or so of kale leaves.
- 5½ cups water or stock.
- 1 tsp. salt.
- ¾ cup polenta
- ½ - ¾ cup of Parmesan cheese
- 4 or more cloves of garlic
- ¼ - ½ cup olive oil.
- Wash and chop the kale making sure to remove the tough stems.
- Bring salted water or stock to a rolling boil.
- Reduce heat, cover, and simmer the greens until just barely tender.
- Slowly whisk in the polenta.
- Cook on a low simmer until creamy, about 12 minutes, but sometimes it will take longer depending on the coarseness of the polenta you have.
- Fold in the garlic, cheese and oil and remove from the heat.
- Serve immediately and enjoy the cooler weather and the rest that winter brings!