Our Saturdays would not feel complete without seeing our pals Peter and Alain. They come every week to the Peekskill Farmer’s Market along with their dog, Nina. We always share many good laughs and interesting conversations. Peter and Alain are such devout and loyal shoppers at the market that they text us if they will be late. They practice healthy shopping, meal preparation and eating for themselves and for Nina, who gets regular cholesterol checks too! Peter and Alain are two of the kindest and generous people we know. This past week they lost their home in Florida to a hurricane. Our thoughts and prayers are with them and everyone who fell victim to the hurricanes.
1 bunch toscano kale, washed and chopped
several galic cloves, minced
2-3 tomatoes, diced
generous amount of extra virgin olive oil
several douses of balsamic vinegar
juice from 1 lime
freshly ground pepper
Heat olive oil over medium heat. Add kale and garlic and cook, coating with olive oil, 3 minutes. Add tomatoes. Turn heat to medium low and cover pan. Cook, stirring frequently, about 20 minutes. Add balsamic and lime juice. Sprinkle sea salt and pepper to taste. Stir and cover. Cook another 10 minutes until kale is tender.