It's November 23 in Chicago and nighttime temps are hovering around 20 degrees. Last week Bruce was taking down the last of his Russian red kale and chard and gave us a bag full. Steamed with a little extra virgin olive oil and the tag end of our tomatoes (green ones that have been ripening for a month), it's a magnificent lunch. I also chopped an added a little of the fringe-y fresh dill Bruce sent our way. You can't eat better than this.