Roasted Squash with Egg

When I recently realized that I had never covered this preparation in the blog, it was a shocking revelation. Why? Because it's been my "go to" fall dinner for a few years now. It is easy, relatively quick, and takes advantage of the vegetables that are available this time of year. I can't let another moment go by without sharing!

So in the interest of full disclosure, I originally got the idea for this dish from a Sunset magazine experiment "One-block Feast" in which all of the ingredients for the meal were sourced from the magazine's own land. I often use it in much the same way, except that all of the ingredients are sourced from my CSA! In the Sunset version, they used pattypan squash, and filled it with aromatics, thyme, and a whole egg right from the shell. I prefer to use a small winter squash variety, and to channel my inner Mark Bittman with the rest. That is, I freestyle a bit... Here is the formula: One small winter squash, an aromatic (garlic, onion, both), another vegetable (optional, but fresh kale or frozen corn or broccoli work wonderfully if you have them), a fresh herb, an egg, and a bit of grated cheese.

My favorite squash variety to use for this is delicata, but a small acorn, or any smallish squash variety will do. Just keep in mind, obviously, that the cooking time and the amount of filling will vary with the size of the squash.

The first step is always to preheat the oven to 375 degrees. While the oven is heating, halve the squash lengthwise, scoop the seeds, and brush the cut side with enough olive oil to cover. Place the squash halves cut size down on a baking sheet and bake until the flesh is soft. For a delicata this will take around 15 or 20 minutes, but the acorn squash in this picture took more like 30 minutes.

While the squash is baking, melt a pat of butter over medium heat in a pan and add about 1/8 cup or so of diced onion, sliced leek, or chopped shallot to the pan. Cook until translucent, then add 1/2 clove of minced garlic. Saute for a minute more, until the garlic is fragrant. At this point, if you are using a hearty herb (sage, rosemary, thyme), add it to the mixture and cook for another 30 seconds. Herbs like flat leaf parsley are better left to add at the end as garnish. If your vegetable is kale, it is a good idea to wilt it in the pan for a few minutes as well.

When the squash is done, remove it from the oven and turn the halves over so the hollow side is facing up. Fill the bottom of each squash half with some of the onion/garlic mixture. Add a layer of corn, diced cooked broccoli, or some other vegetable of your choice (or don't). At this point, the squash halves should be relatively full, so one egg should cover both of them. Beat the egg in a small bowl with a fork, then pour it over the contents of each of the squash to cover. Finally, sprinkle the cheese on top and slide the tray back into the oven. Bake until the egg is set and the cheese is golden. Once again, this is about 15 minutes for the delicata, but more like 30 minutes for a larger, deeper squash.

Though it will look delicious, try not to do what I always do and please wait for the squash to cool a bit before taking a bite! This is a great little weekday meal for two, especially when paired with a hearty potato side and a crisp cabbage slaw.

Food Read: Palmento

Last week I was fortunate enough to attend a wine tasting and book signing with Robert Camuto, author of the 2010 book Palmento: A Sicilian Wine Odyssey. The tasting featured the wines (and real live winemakers) from two of the wineries highlighted in the book, which chronicles the evolving wine scene in Sicily. The wines were interesting - something like a wine nerd's dream, as they departed significantly from the usual styles in their utterly unaltered Mt. Etna-ness. Well, actually, though the Mt. Etna terroir undoubtedly contributes, "unaltered" is probably the key here. The wines are raw, minerally, acidic, fruity, oxidized...and strangely attracting. These are wines that have practically made themselves in how unmanipulated they are. Interesting.

Also interesting is Camuto, who can claim Sicilian roots, but was born in New York, has lived in Texas, and now resides with his wife in southern France (his book on French wine country, Corkscrewed: Adventures in the New French Wine Country, is next on my list). Sometime mid-tasting, Camuto wandered over to my end of the counter and was generously forgiving in his evaluation of the amateur explanation of wine regions and their varietals that I was imparting upon my beer-centric countermate. We had a lovely conversation, at the end of which I found myself with my very owned signed copy of Palmento (which I purchased, of course).

The next day, on the plane to California, I found out just how fortunate I'd been. If Camuto is pleasant in conversation, his writing is twice as captivating. This is not a stuffy wine book, but rather wine lit, a foodie read, and travel writing all in one. Camuto's descriptions of food are like poetry. His accounts of the countryside, the wine, the weather, the people - are all shockingly vivid. The end result is a tome that will make you want to immediately travel to Sicily, or at least to wine country, and that really makes that wine information stick. How can you forget the details of making fine Marsala once you've read about its modern caretaker? I read the whole book over the weekend. My only regret? That I wasn't able to read it before the tasting, so that I could have appreciated the experience all the more.

Mint Your Melon

Mint is an aggressive plant, to say the least - it sometimes seems like you just couldn't kill it if you tried. In fact, I have a window box of mint that I have been neglecting for several years, but it never fails to come back in the spring, even after the most cold and bitter winter weather! Currently, it is mounting a campaign to expand right off my back deck.

Since mint is so omnipresent in my outdoor space, I am always on the lookout for more uses for it. It can be tricky, but necessary, since one can only have so many mojitos before needing to move on...

A few years ago, in a pinch for a picnic side, I grabbed the two things I had on hand - a fresh watermelon and a few sprigs of fresh mint and...viola! The most simple, but refreshing, fruit salad to accompany my turkey sandwiches with rosemary mustard. The combination of watermelon and mint is unendingly cool.

This month, I was reminded of the simple genius of melon and mint when I came across this recipe for Watermelon Salad with Mint and Lime in Food & Wine. I love the addition of lime to the watermelon and mint combo - it is so bright. I think this is great with just the three ingredients, but of course you can always add the cayenne and salt to round out the recipe. And, interestingly, if you add the rum...well, then, I guess you're back at the mojito.

Tomato-Goat Cheese Tart and A Year in a Vegetarian Kitchen

I wish I could give you the recipe for this Tomato-Goat Cheese Tart. I really do. Its tangy goat cheese filling, juicy tomato topping, and fragrant rosemary crust are like summer in a perfectly sunny savory pastry. And to top it off, this might be the most effortless meal I've made all season. Really. But, alas, copyright laws exist, and that means that I must refrain from sharing the details with you. Instead, it's probably time for me to pay proper homage to the source of this gorgeous item - A Year in a Vegetarian Kitchen by Jack Bishop.

I am not a vegetarian (I think that is obvious), but I love this book. And while not every recipe that I've tried has fit my particular style of cooking (both Spaghetti with Crispy Browned Artichokes and Red Lentil and Basmati Rice Croquettes with Romaine-Mango Salad and Cucumber Raita were good, but went well beyond my threshold of time and effort), enough have made it onto my repetoire to keep me trying more. And it's a good thing - after eighteen solid months of owning this book, I have just now gotten around to trying the tart. And it's good.

Also good is the Warm Greek Lentil Salad with Feta and Dill, which has not only satiated more than one group of staunch meat-eaters, but also triggered word-of-mouth recipe requests after I brought leftovers to the office for lunch. I like to serve it as a lettuce wrap in a cup of butter lettuce. And the Savory Corn Griddle Cakes, which are best made with fresh corn, but can easily be prepared with frozen corn as a fitting companion to a spicy vegetarian chili in the winter (increase the dairy and decrease the cooking temp for a richer, more custardy cake). Somehow the Soft Corn Tacos with Garlicky Greens manage to transcend their simplicity to become a filling meal. And the Spiced Red Lentils (Dal) is so savory that I would swear that there was chicken broth involved if I didn't know better, having prepared it.

In addition, honorable mentions go to both the Spinach and Pesto Risotto and the Winter Squash Risotto with Sage and Parmesan, as well as the Stir-Fried Rice Noodles with Asparagus and Eggs, and Caribbean Black Beans with Sauteed Plantains. And, who knows? There are probably more. I am still working through the book and, if you are interested in eating more vegetarian meals, you should too! Consider picking up a copy - it's definitely worth its weight...

Wine of the Week: Caparone 2006 Paso Robles Aglianico

The Caparone 2006 Aglianico has become so much a part of my life that I almost forgot to write about it. It's true - it wasn't until I picked up the August issue of Wine Enthusiast and saw Aglianico mentioned as a good alternative to an earthy Cab in the "Drinking Outside the Box" article on wine alternatives, that I remembered that not everyone is as familiar with the Italian red as I've become. In fact, most people would probably say "Ah-lee-what?" It's pronounced "Ah-lee-ON-ee-koh", and if you think you'll have a hard time remembering that, don't worry - after you try this wine, you might, like me, decide that you need to keep a bottle on hand at all times.

I have the recommendations of my neighborhood wine shop (yes, I've found a good source of recommendations!) to thank for introducing me to this bold, delicious red. Caparone 2006 Aglianico is a deep inky ruby color - a little mysterious. The aroma is rich and rustic, with a hint of barnyard, a lot of earth and leather, and some purple fruit - rich blackberries - on the back.

As you might guess, this wine is full-bodied - chewy, with prominent tannins. The taste is incredibly rich and bold. It's not too fruity, but blackberry and black currant are definitely present. Also present are a bit of barnyard again, some black pepper and a smoky charred component. The wine is well-balanced - with lots of everything! And it has a long, long finish.

This wine has a particular style that reminds me of a Super Tuscan. And while it is exceptionally delicious, it is not for the faint of heart! It IS a good introduction to how "barnyard" can be pleasant in a wine, though, and at under $20 a bottle, it works for a special occassion or just for a night in. I think it is a perfect bottle to open when I have a surprise guest stop by, particularly if a glass of wine is the sole refreshment - this wine stands wonderfully alone!

Excursion: Pizza Art

Okay - I promise NOT to flood the blog with neighborhood food finds, now that there are so many great spots right around the corner from my apartment. But, can I just mention that the real jewels of Chicago are in its neighborhoods? That's where the city's real, quirky personality shines, and where you can find talented people doing amazing things that are often shockingly affordable. If you are visiting the city, please do not limit yourself to "downtown". Or, if you do, please do not tell me that you did. Please.

Okay, enough of my rant. I need to tout Pizza Art. When we moved into our new place, Pizza Art was easy to overlook (it has since gotten a much needed face lift via a new awning and windows). But, always on the lookout for good food, I couldn't pass up trying a place that was only a few blocks from my front door. Plus, it was always packed when we walked by - an incredibly inviting intimate space with a warm glow spilling out onto the street on those chilly fall nights. It was undeniable. Those people looked happy.

It didn't take long for us to find out why. One order of the House Specialty Jasmin's Bruschette and we were hooked. This wasn't your typical crostini, but rather a pillowy, inflated "pita", enveloped in the most perfect and intoxicating garlic aroma, and loaded with the truest basil, olive oil, tomato, and (surprise) feta flavors one could ask for.

Of course, pizzas are the thing to order - Neapolitan inspired and baked in a brick oven (maybe that was part of the glow - the oven faces the street), they are not to be missed. A house salad, with classic balsamic vinaigrette, the Bruschette, and a single pizza are enough for two, but it can be hard to order only one pizza with so many enticing options. We favor the Diavola, which has hot green peppers added to its traditional tangy tomato sauce, rich mozzarella, and salty salame (caution - it can be quite spicy), but also like the Quattro Stagioni (quarters of artichoke, green olives, mushrooms, and ham), the Proscuitto, and even the Calzone. Recently, I also ventured out and ordered something from the "other side" of the menu - the Risotto agli Scampi, which featured creamy risotto rice complemented by a lemony, herbaceous sauce, and perfectly cooked shrimp. The touch of dill included was just the thing to give it that special little kick - I didn't regret taking the risk!

The bonus - Pizza Art is a pleasantly affordable BYO. Bring your favorite Zin or a red sauce-friendly Italian Red to perfectly complement your meal.

Rhubarb Cardamom Galette

Rhubarb season is here. And - let's face it - rhubarb is not everyone's favorite. I, for one, am not fond of the copious amounts of sugar that seem to be inherent to every rhubarb recipe. But, like it or not, I am sure to receive my fair share of rhubarb in our CSA box. And, if we're trying to eat local...

I have found one "cheater" recipe that is an easy use for my rhubarb, thanks once again to Sunset magazine. The bonus is that it also uses cardamom, which is my new favorite dessert spice. Pick some up in the bulk aisle if it seems too pricey!

Unfortunately, the Rhubarb Cardamom Galette is not an exception to the sugar rule. However, it is not cloyingly sweet in the end (I promise), and I've found that it makes an excellent breakfast pastry when made ahead of time and served at room temperature. And it is quite good - sweet, sour, flaky, buttery, and exotic. And, yes, I purchase the puff pastry - making it myself is one territory into which I have yet to venture!

The recipe suggests using only red rhubarb, but I think it is pretty regardless - pink and green make a lovely spring color combination. One other piece of advice when making this recipe? It is important to make sure the rhubarb is packed densely side-by-side in order for the flour, sugar, and spices to meld properly. Gaps will leave you with dry spots of raw sugar and flour - not so appetizing! Trim the crust if you don't have enough rhubarb.

You can find the recipe for Sunset's Rhubarb Cardamom Galette here.

Food Read: Farm City

If you, like me, are a city dweller who sometimes has pastoral visions of yourself as farmer, raising organic greens and tending to free range chickens, please consider Farm City to be a definite must-read. Oakland local hero Novella Carpenter's memoir manages to be at once both inspiring and grounding. Am I interested in digging through dumpsters of rotting restaurant waste to feed urban pigs who, among other things, also enjoy letting themselves out to roam the neighborhood at will? Not exactly. But would I consider backyard beekeeping? Well, that might be more within reach (if I had a backyard...but that is another issue).

Personally, this lively tome was all I needed to bring me back to earth in remembering the realities of growing food. Namely, that along with warm sun, fresh air, and fertile earth, organic farming also involves a lot of, well, poop. And garbage. And manual labor (and time, and money, and...shall I go on?). You get the picture. It IS fascinating, though, to read about how Carpenter embraced all of those things, along with some more unique challenges, such as a neighborhood riddled with violence and poverty, to create her own personal farm on a pirated lot next to her rented home in Oakland. And it is motivating. Surely, if Novella can persevere through the myriad obstacles she encounters to create a full-blown farm, complete with animals, in the middle of Oakland, I can spend a little more time and money at the Farmers' Market, plant a few more herbs on the deck, and, when the time comes, dive head-first back into the squashland of the winter CSA.

The bonus in this book is a fabulous section at the end with a detailed description of Novella lovingly forming one of her pigs into various salumi under the guidance of Chris Lee of Chez Panisse fame. While the rest of the book may appeal to one's hippie-of-the-new-millennium side, the salumi section is simply pure foodie heaven. It will leave you looking for your own cured meat guru - or at least a Charcuterie Board at your favorite neighborhood cafe.

Excursion: Vancouver, B.C.

We spent five brilliantly sunny days in Vancouver, B.C. during the Olympics. Vancouver is one of the most breathtaking places I have ever seen, but it turns out that the stunningly beautiful scenery is just the beginning. Among its many other amazing qualities (mild weather, efficient light rail & supreme walkability, a plethora of outdoor activities, more than ample shopping, cultural attractions...) we found the city to be a gastronomic delight. It's amazing to experience the intersection of incredible B.C. ocean, agricultural and vineyard products with the considerable talent of the people working with them.

After settling into our condo rental (vrbo.com) on Wednesday evening, we headed out to a late reservation at MARKET by Jean-Georges. The restaurant is in the Shangri-La hotel, with an entrance on Alberni, close to its intersection with Thurlow (incidentally, the Olympic flame was located at the waterfront end of Thurlow and was visible from the intersection). Dress is business casual and the restaurant has a high end contemporary, yet also casual, feel. I was seated on a red velvet banquette, complete with plush patterned pillows, and we loved the salt cellar and tiny silver spoon perched on the edge of our table. Even more, though, we loved the elevated but accessible food. My slowly cooked arctic char was beautifully prepared and seasoned, and the foil of the savory fish and creamy mashed potatoes against the crisp shaved brussels sprouts on top may have finally converted me to a fan of the tiny green cabbage. Of course, the rich, creamy truffle vinaigrette was the true standout of my meal, however. Surprisingly, the standout in Kevin's meal was actually the salsify, left whole and well-complemented by the lemon sauce that accompanied his parmesan crusted organic chicken. Portions are perfect - neither of us needed the french fries or the roasted mushrooms with garlic and jalapeno that we nevertheless relished. The service was also superb.

Thursday's Olympic event concluded late, leaving us with little time to eat. We ventured only a block from our building to the JAPA DOG cart, which we discovered serves plump sausages with Japanese toppings. I had the 'Okonomi', which is a pork hot dog topped with fried cabbage, bonito flake, and Japanese mayo. Somehow this all worked, even despite my reservations about eating fish on my hot dog. For the less adventurous among us, there are 'Regular Hot Dogs' (their term, not mine!), like the 'Turkey Smokie'. A word of warning - if the line for this unique street food is long, expect a significant wait. We waited about 40 minutes for the 20 or so people ahead of us to be served.

Friday found us at Whistler for morning and evening Olympic events, between which we stopped at the BrewHouse at Whistler for lunch and a craft beer. The food was pretty standard, but they were serving up a solid Pale Ale, which we revisited at sister establishment Yaletown Brewing Company on Saturday night.

A somewhat more relaxed schedule on Saturday afforded us the time to catch an early reservation at Boneta in Vancouver's historic Gastown district. Gastown is characterized by the juxtaposition of edgy art galleries and hip eateries with cobblestone streets and impossibly touristy shops, all with a slight gritty undercurrent. I love it. And Boneta seems to exemplify what Gastown is all about. Hip, but not pretentious, and stylish in a really fun, funky, and comfortable, sort-of-vintage, way. They make their own sparkling water, which I can appreciate for environmental reasons, and source ingredients locally, of course. What Chef Jeremie Bastien does with those ingredients is nothing short of inspired. The Daily Baked Viennois Bread with Salted Butter lasted just under ten seconds once the warm, aromatic loaf hit the table. My Braised Lamb Shank and Soft Polenta virtually melted in my mouth, while the crunchy Haricots Vert were just the right accompaniment for texture and the Sun Dried Tomatoes and Nicoise Olive Lamb Jus made the whole thing sing. I stole just about every Cipollini from Kevin's Grilled Flat Iron entree, which was served with a foamy, sherbet-colored, and sweet Carrot Puree and my favorite veg - Kale. I'm told that the restaurant generally features a more European-inspired wine list, but was highlighting B.C. wines for the Olympics, so I had a Syrah that was quite nice. For dessert? Lemon Tarte with Toasted Marshmallow. I found the Citrus Marmalade to be a tiny bit bitter, but I was craving creamy lemon tart for days after... Our server was incredibly personable and very attentive. An excellent experience all around.

We couldn't leave Vancouver without visiting Granville Island, a formerly industrial area under the Granville Street Bridge that has been repurposed into a sort of arts haven and day trip destination. A five minute ferry ride across False Creek from downtown dropped us there, where we bee-lined to, what else, the Public Market. The Market is, among other things, a pastry wonderland, and I bought the most delicious tiny butter tart to savor while we perused the various stalls of fruit, flowers, fish, bread, spices...all of the good things that a market has to offer. Standouts were Chilliwack River Valley Natural Honey, serving up samples of at least eight different honeys to try (I bought a jar of tasty Thistle Honey), as well as South China Seas Trading Co., where I couldn't resist the dazzling array of dried chiles and hard-to-find spices (amchur powder, anyone?).

After the Market, we stopped by the Granville Island Brewing taproom, which is a comfortable, airy, yet cozy, space with soaring ceilings and lots of wood. Our friendly bartender served us up a sampler, which comes in the form of five of the most delightful little logo'd pilsner-esque glasses (each hold about 5 oz. or so). GIB's beers are all named after Vancouver neighborhoods and landmarks - We tried the English Bay Pale Ale, Brockton IPA, Robson St. Hefeweizen, Gastown Amber Ale, and the Cypress Honey Lager - and there wasn't one that I didn't like.

One last quick stop at La Baguette & L'Echalote on our way to the ferry provided us with a couple of croissants for Monday's breakfast and a lavender roll for the quick trip back to the condo.

Despite our Sunday evening medal ceremony tickets and our impending early departure for home the next morning, we managed to eke out one more meal in Vancouver Sunday night, which we picked up from the window of Cafe Crepe on Robson St. My savory spinach and feta crepe was just the thing to hit the spot, and Kevin sang the praises of his four cheese panini all the way back to Nelson St.

It was hard to put ourselves on the train to Seattle Monday morning, but we soothed ourselves with the knowledge that we'll be back...

A Note on Wine: I was lucky enough to get a good recommendation for an affordable local wine on our first night in Vancouver, and I savored it all week. Prospect Winery's Major Allan Merlot is a solid pick from Okanagan Valley B.C.

Wine of the Week: 2008 Rayun Syrah

I have to admit that I became much more interested in this wine when it got a mention as a good pairing for a recipe that I was perusing in the February issue of Food & Wine, and I realized that I just happened to have a bottle waiting in my wine rack. Not that a recommendation in Food & Wine automatically guarantees that I will love a wine but, to be honest, I just haven't as yet found so many fool-proof sources of good under-$20 wine recommendations in my new neighborhood. Thus, I've been trying a lot of less-than-desirable wine. I brought the bottle with us to our favorite neighborhood BYOB pizza place that night, excited by the possibility of a decent $10 find.

A decent $10 find it is, and an excellent pairing for pizza, at that. As one might expect from a young Syrah, the color is a dark purple. The aromas are slightly sour and slightly smoky, in a red fruit-meets-wood stove kind of way, but with a hint of blackberry. I expected this wine to be quite full-bodied and spicy, but found that it was neither as chewy and tannic as I anticipated, nor as peppery. But, the less prominent (but still bold) body and tannins, as well as the balance of fruit and acid, make it an incredibly drinkable red that is a great match for a rich meal full of cheese and red sauce. The flavors are red fruit dominated - think cherries - with a bit of bitter mocha. Definitely worth the $10, and a screw top to boot: no opener required!

Greek Yogurt "Parfait"

This lovely little dish may look like dessert, but it is actually breakfast, and one that I relish for its mix of flavors and textures - a little bit sweet and a little bit savory, creamy but also crunchy. I discovered Greek style yogurt a few years ago, when I was looking for something new to add to my increasingly monotonous work-breakfast routine. Greek yogurt is amazing because it is much thicker than the yogurt that most of us think of when we hear the word "yogurt". While that texture is likely partially contributed to by the generous fat content of the whole milk yogurt, I have found that the 2% still has a similar texture, but hovers in a calorie range that is a bit more to my liking.

To make this tasty and quite satisfying breakfast, which I especially love in the winter for its heartiness and its winter-friendly ingredients, purchase a container of Greek yogurt, single serving or otherwise. I like the Fage (pronounced "fa-yeh") brand, which is widely available in grocery stores, but I'm sure there are many great brands out there to try! You will also need some orange marmalade and sliced or slivered almonds. First, resist the temptation to stir the yogurt. Then, scoop two spoonfuls into the small vessel of your choice (I prefer a teacup, but have also been known to use a tiny plastic storage container when I am on the go!). Then, scoop one spoonful of the marmalade on top, and sprinkle with a generous pinch of the almonds. Continue this pattern for three or four rounds, or until your single-serving yogurt is gone! The orange and the almonds are wintery and delicious together, and the creaminess of the yogurt is a perfect foil for the crunch of the nuts. You can vary the amount of marmalade to adjust the sweetness, or vary the ingredients altogether - I also love to use honey and walnuts.

If you haven't tried Greek yogurt, now is the time! Don't miss out on this great winter breakfast treat.

Sauteed Kale with Smoked Paprika

After braving frigid temperatures on the way to my neighborhood market yesterday, I was relieved to find that the last two tiny bunches of kale were still there just waiting for me to carry them home. I love the hearty winter green for its flavor and weight, not to mention its resilience in my refrigerator - I can always count on it to last while I use up all of my other more perishable produce. These bunches didn't have a chance to prove their longevity, though, as I used them right away!

My favorite thing to do with kale these days is based on this Bon Appetit recipe for Sauteed Kale with Smoked Paprika. It's relatively quick and quite easy and, with a couple of adaptations, I've managed to make it into a meal. As the recipe mentions, any type of kale will do for this dish. I usually rip the leaves into bite-sized pieces before washing them in the salad spinner while I wait for the water to come to a boil. I generously salt the water with a full tablespoon of salt. It makes waiting for the water to boil a bit tedious, but I think it really adds to the flavor of the kale in the end. I've found that the 5 minutes recommended for wilting the kale is just about perfect.

I soften the onions and add the seasoning according to the recipe (though a bit more than a pinch of the crushed red pepper better suits my tastes). Before adding the kale, however, I also like to add a starch, a protein, or a starch and a protein to round out the dish and really make it dinner. In yesterday's version, I simply boiled some redskin potatoes that I had on hand, cubed them, seasoned them with salt and pepper, and added them to the mix. An even easier version uses drained and rinsed canned garbanzo beans. And when I'm feeling like including some protein, cooked chicken sausage, sliced and then cut into quarters, is the perfect addition.

Of course, once the kale is added, a little finishing salt always adds some flavor. I usually skip the extra oil, though. And, in a pinch, regular old paprika works just fine - as long as you like a savory onion flavor!

Find the recipe here: Sauteed Kale with Smoke Paprika