Fresh Produce - Kale, Traditonal Curly

Fresh Produce - Kale, Traditonal Curly

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Traditional Blue Scotch curly kale, great for Thanksgiving greens! Tender yet sturdy, for the perfect texture, picked fresh on Fridays so you know they will be great! You'll get at least a dozen good sized leaves per bunch, plus a few extra smaller, young and super tender leaves.

Our greens are spray-free but have had little to no noticable pest damage - they look great this year! 

Grace and Gratitude Tuscan Kale Soup


* 8 to 10 mild sausage links (I use Johnsonville brand)

* Extra virgin olive oil

* 2 medium onions

* 6-8 russet or red skin potatoes

* 10 cloves of garlic

* 3-4 quarts Chicken broth (or Beef Broth for a heartier soup. We’ve been known to use half and half!)

* 2 bunches of fresh picked Grace and Gratitude Kale or approx 24 leaves

* Lawry’s seasoned salt

* Fresh ground pepper

* Chopped parsley

* Fresh ground Italian seasoning

* 1 cup of milk (2%)


  1. Remove casing from sausage and fry whole links in frying pan, browning the outside nicely. Set aside.
  2. In large soup pot add small amount of extra virgin olive oil, just enough to cover the bottom of the pot.
  3. Add chopped onions to hot oil. Stir while browning about 3-5 min.
  4. Scrub potatoes and, leaving skin on, chop into bite size pieces and add to pot with onions, salt and pepper. Saute potatoes with onions, 3-5 min, until some browning develops.
  5. Add chicken broth to pot, leaving a few inches of space at top
  6. Chop 10 Cloves of garlic, and add to pot. You can add less garlic to taste, but we find a hearty handful of garlic gives this soup its distinctly rich flavor.
  7. Add a handful of chopped parsley and fresh ground Italian seasoning, about 2 tsp or to taste.
  8. While soup is simmering, wash and strip kale leaves. Break kale into small pieces by hand and gradually add to pot pressing down with spoon and covering them with broth so that the kale can cook down.
  9. Bring to a quick boil and turn heat to low.
  10. Thinly slice sausage links on a diagonal and add to pot.
  11. Allow to simmer until kale is tender.
  12. Just before serving add approximately 1cup of milk and stir. THIS ONE’S IMPORTANT for a richly textured soup, and easy to forget as the soup will be otherwise ready to serve.

Note: soup is best if made the day before allowing flavors to gel together. Heat slowly on med heat to serve.

Also, if not serving entire pot of soup milk should be added directly to bowls just before serving (approx 2tbsp per bowl and stir) leaving remainder of soup in pot without milk. The remainder of soup in pot will store better without milk having been added to pot.

ENJOY with warm crusty bread and butter.