We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
It has plenty of kale to which I am ideologically opposed, but whatever. I've made it a few times, and it is blandly good. Filling for sure. I tried it twice in Tuscany a couple of weeks ago. In Italy, lunch is typically the big meal and supper is soup or something light, but tourists like something light at lunch so I made a small study of local ribollitas.
We make a similar stew but use cabbage, no kale. I do put some ground beef in as well. I also like to put some pearl barley in, gives it texture and will thicken it slightly. I prefer pinto beans which will also after a few hours of simmering thicken it somewhat.
Truly. Most greens are pretty good, kale being no exception, even if it is trendy. Also, it's extremely easy to grow.
We eats dozens of different easy-to-grow greens, raw in salads when they're young and boiled or in soups when they're older. They're mostly insect-resistent, moderate in their demands for water or fertilizer, and impervious to a light freeze.