• andouille and tasso smothered cabbage (from this delight of a book lent to me by Zach)
  • polenta with stewed collard greens and bacon
  • baked kale chips
  • steamed bok choy with oyster sauce
  • saag paneer with collard and turnip greens
  • the unmade squash spätzle listed before
  • beet and apple soup in acorn squash bowls

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