After a bit of a hiatus, Market Watch is back for 2010. What better way to start off on this wintery January day than kale, one of the heartiest of winter crops? The purple variety is most often seen in gardens as an ornamental, but it is certainly edible. Not only does it survive the winter frost, but if you’ve ever seen it’s dramatic purple leaves poking up through the snow you’d swear it thrives in cold weather. My new favorite thing to do with kale is to make chips out of the leaves — strip the stems, toss the leaves with olive oil, salt and pepper, and then put into a low oven for a long time. They come out crispy and are compulsively snackable.