Greens & Beans

*Adapted from Deborah Madison's Local Flavors: Cooking and Eating from America's Farmers' Markets, 2002., pg. 105

1 cup leftover white beans (Cayuga Pure Organic) with a cup of cooking liquid (or water)

1 large onion (East Hill Farms), chopped finely

1 bunch of red or black kale (Porter Farms), chopped bite size

1 head savoy cabbage (Porter Farms), chopped bite size

2 big garlic cloves (Fraiser Garlic Farm), minced

2 Tbs. sunflower oil (Stolor Organics)

Wash greens. Warm the oil in a skillet and saute the onions until browning. Add the greens and garlic and 2 tsp. salt. Add the beans and 1 cup cooking liquid and continue to cook until greens are tender. Salt and pepper to taste. Serve with chorizo or with toast.

-Courtesy of Kate Mendenhall