Stewed Romano Beans with Tomatoes

Time: 40 minutes
1 Tbl olive oil
1/2 medium red onion, finely chopped
1 large garlic clove, minced
1/2 lb romano beans, trimmed
1/2 cup grated or chopped, peeled tomatoes
1 Tbl fresh dill, chopped (optional)
Salt & black pepper
Feta cheese for topping
Cooked pasta or grains (optional)

Heat olive oil over medium heat in a wide, lidded skillet and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.

Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.

Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as quinoa, polenta or brown rice, or toss with pasta.

Adapted from cooking.nytimes.com

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Sautéed Kale

Time: 15 minutes
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Salt, black pepper & red pepper flakes
2 tablespoons red wine vinegar

Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft. Add kale to the pan, turn the heat to high and add the stock.

Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. 

Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

Adapted from cooking.nytimes.com