If I were to grow only one vegetable, this would be it… Black Tuscan Kale. The amazing specimen shown here was transplanted into the garden in March, and I have been harvesting leaves from this same plant weekly through April, May, June, July, August, September and October. When the leaves are stripped from the central rib, spritzed lightly with a mist of olive oil and then baked at 400 degrees for a few minutes, they turn into kale chips, which put any potato chip to shame.
Now that Autumn has arrived, the kale is accompanied by leeks, like these beauties. Strip the kale leaves free of the central ribs. Sautee garlic and thinly sliced leeks for a few minutes in olive oil, add the kale leaves and sautee for a few more minutes, then add a few tablespoons of water, cover, and simmer for 20 minutes. Not bad.