wilted kale with garlic and kidney beans

How can it be October 27th already?  Autumn in Minneapolis is mild - most days I wear a vest as I walk around the neighborhoods, and the trees are very slowly turning color.  There have been a few chilly mornings, but no frost or bitter winds - quite a change from New Hampshire, when I would be rushing out to cover my herbs and flowers with a sheet on cold nights. 

And leaves might be falling, but in Minneapolis people keep their green lawns leaf free and tidy, while giant trucks vacuum up the side streets.  Pumpkins by the front doors, and still- blooming flowers make for a very pretty walk to the stores.

Since I'm home, I've been making more meals for the family:  hasty lunch box meals for the three grandchildren (2, 5, and 9) and healthy supper menus.  Izzie follows a mostly gluten-free diet, Frankie is picky, and Noah, the baby, tastes everything.  He's the one that chooses stinky French cheeses at the Co-op:)   When I made this kale last night, he ate some, then promptly finished off the rest on the platter.  I love it because it cooks so quickly but still retains its kale flavor, unlike spinach.  I added a handful or two of cooked kidney beans, because they pair so well together in my Portuguese kale soup.  

wilted kale with garlic and kidney beans

4 cups kale, torn from stems

1/2 cup water (more if needed)

1 peeled garlic clove

3/4 cup canned kidney beans, drained

1 tablespoon unsalted butter

a sprinkle of hot pepper flakes or hot sauce

Place the water in the pot, then add the rest of the ingredients.  Cover and cook on high heat just until wilted, stirring constantly.

Drain if needed, sprinkle with kosher salt,  and serve at once.

beet salad with oregano and lemon

Early this morning I found the bag of beets that came in the CSA box - deep, rich ruby red skins that reminded me of how good beet soup can be -I wanted to make a velvety smooth, deeply colored soup.  I tended to the simmering beets while packing the school lunches , drained then, cooled them and began to rub off the soft skins.  What a surprise!  Not red at all, but the pale colors of a sunrise!  

Ok, plan B it will be.  Gently diced and drizzled with a light citrus dressing, a sprinkle of oregano leaves from a pot on the windowsill, perfect for an early lunch.


Beet salad with lemon juice dressing

About two handfuls of beets - I had some very small and some medium ones.
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
salt to taste
freshly ground pepper
1 tablespoon tiny oregano leaves, or slivered large leaves
2 small handfuls arugula

Simmer the beets in a saucepan of water until tender, then drain and cool until they are easy to handle.
Rub off the skins very gently, then dice into 1 inch pieces.  I had just under 2 cups of diced beets - just enough for two.
Whisk the olive oil, lemon juice, salt and pepper, and most of the oregano in a small bowl.
Arrange the arugula leaves on two plates, then spoon on the beets.  
Top with the dressing and a few more oregano leaves

Serves 2.


Very early this morning I was sitting in the courtyard here, when I sensed some movement in the hosta plantings - a tiny little brown bunny sat and stared right back at me, then calmly hopped away.   Rabbits are a terrible pest here, which is why I see so much hosta - it's about the only thing rabbits will not eat!