Home gardeners in South Florida are in seventh heaven right now – the weather is glorious, despite the few cold snaps we’ve had, thankfully not freezing. A “winter wonderland” in South Florida obviously does not mean a blanket of snow. Rather, it describes lush greenery everywhere and a garden thriving with vegetables! The cooler temperatures are what most of our veggies love. And of course we do too, as we can now spend countless hours (and we do lose count) fiddling around in our garden. There’s always more to do, isn’t there?
Collard greens are a nutritious vegetable that can continue to grow into the hot Florida summer. Two advantages that collards have over many other greens is that they are super easy to clean, and there is minimal shrinkage – so you don’t have to pick (or buy) a boatload to get a dish of fresh cooked greens.
Well one of the die-hard vegetables that can make it through our long hot summer months here in South Florida is collard greens. While they take a back seat to all our other greens during the regular season, now that they are the only cruciferous left to harvest, they’ve become popular. We are lucky to have a green like this in the middle of August!
Our blistering South Florida summer heat is setting in and sadly, our spring crops are wilting. So I needed a way to use some of our kale that had to be harvested before we lose it. Since I love butternut squash soup (who doesn’t??), and know that kale and chorizo combine well, this seemed like a perfect thing to put together.