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.