Leftovers and a CSA Bumper Crop

Tuesday night I had a business dinner, so "Bob" had the stir-fried beef leftovers. Last night we used a CSA recipe to eat the rest of what we thought was kale or something related to kale. The original recipe called for escarole. I think any leafy green that you usually don't like to eat would be a great substitute.

Kale with Cannelloni Beans
Serves 4

1 tablespoon olive oil
3 garlic scapes, or 1 garlic clove, minced
1 head of kale, stems removed and leaves torn into pieces
1/2 teaspoon salt
1 15-ounce can cannelloni beans, rinsed and drained
Dash of red pepper flakes
1/3 cup chicken broth
1/4 cup grated Romano cheese

Directions
1. Heat oil over medium heat in medium frying pan. Add garlic scapes, stir to coat, then cook for 1 minute, stirring occasionally until they just begin to brown.
2. Add kale and salt, cook and stir continuously until dark green and wilted (approximately 2 minutes).
3. Add cannelloni beans, broth, and red pepper flakes. Cook down until the liquid is almost completely evaporated.
4. Serve and sprinkle with freshly grated Romano cheese.

Nutrition Information per Serving
Calories: ; Carbohydrates: ; Protein: ; Fat: ; Cals./g:
*Points:

We had to eat as much of the lettuce that we could tonight—especially since we acquired two new heads from the CSA today (romaine and Boston). We had salad for dinner (humungous radishes came in the CSA delivery) along with cheese and crackers (yes, again), but only because Gail mentioned that combo at work. Now we are behind with the peas: There's a whole bag of sugar snap peas just waiting to be cooked, and we just got a bunch of the English peas today. So peas must be on the menu tomorrow night. No matter what. The squash will just have to wait. Luckily, the kohlrabi looks like it's holding its own in the fridge.

The rest of the CSA delivery included: one small cauliflower head, one broccoli, a bunch of flat-leaf parsley, and four large green squash. There's no more room in the refrigerator.