This month on Virginia this Morning, we are highlighting some of the vegetables which ripen more fully after a frost, like roots veggies, kale, persimmons and brussles sprouts. The show airs on Monday, November 16 at 9:00 am. To change things up a bit, we asked our friends and readers for some of their favorite cold weather recipes using these ingredients, and got some real treasures! Enjoy!
Sallie sent her mom's recipe:
Happy's Kale and Potato Soup with Red Chili
This is one of my favorite soups and has endless variations- it can be vegan or vegetarian or done with a chicken broth and sliced kaelbosa for the dedicated meat eater.
Here is the recipe in Mom's words: A very satisfying winter soup!
1 bunch of kale
3 tablespoons olive oil
About 1/4 cup fresh grated Parmesan cheese
Course Salt and Fresh Ground pepper to taste
Fill a large bowl with cold water. Submerge the sprouts and then remove from the water. Remove the individual leaves by cutting off the bottom of the sprout. The outer most two or four leaves will fall of or be easily removed. Keep repeating this process, slicing a little off the bottom, removing the loosened leaves until you are left with the yellowish core. Discard the core. Rinse the lose leaves once more and set aside.