That kale was useful in other ways. I ran out of the usual greens for pesto, so I took several fronds of kale (examining carefully for bugs), the rest of the coriander that had run to seed in the blink of an eye (actually, two weeks from maturity) and a handful of parsley also running to seed. The rest of the pine nuts and a few almonds, some garlic just out of the ground last week, half a cup of olive oil, and half a cup of grated hard cheese. Plenty of pepper and salt. Blitz.
Cook the fettucine (green and red for a little jaded year-end colour), boil cubes of sweet potato, drain the pasta, fold through sweet potato with a little olive oil. Top with a tablespoon of sour cream and the pesto on that. More grated parmesan. Heaven.