Since R was on call tonight, I got to cook with ingredients he’s not so into, such as: tomatoes, feta, and olives. I was waiting for an “on call” night to make this recipe found in Mark Bittman’s book. Very simple. First wash and slice off the kale leaves from their stems. Then saute some garlic (I used garlic scapes instead, found at Headhouse Farmer’s Market) and the chopped up stems in olive oil. Roll feta pieces into the individual leaf strips and nestle in one layer over the garlic. Top with chopped tomatoes and kalamata olives and pour a half cup of dry wine over. Bring to a boil and then lower the heat, cover tightly and simmer for about 10 minutes until kale is tender and feta is melted. It was YUM!