Sufagae is a classic Italian Jewish style for cooking vegetables. They are cooked very slowly over the lowest possible heat in olive oil (or schmaltz). You can play around with this - it's very adaptable: 1 bunch kale 3 Tbsp. olive oil 2 spring onions, chopped 1/4 c. currants, plumped (with any wine, juice or water) 3-4 green garlics or 3-4 garlic cloves, minced salt & freshly ground pepper, to taste red pepper flakes, to taste dash of both wine– and balsamic vinegars 1/4 c. pine nuts (toasted is extra nice)

Strip the kale from the stems, wash, and spin dry. Cut crosswise into narrow strips. Warm the oil over lowest heat in a saute pan that has a well-fitting lid. Add the onion and garlic, and saute until tender - perhaps 8 minutes. Add everything else except the pine nuts, stir to combine, and cover the pan. Cook over very low heat until meltingly tender, about 30 minutes. Add pine nuts, toss to combine, and serve.

adapted from recipe submitted by CSA member Lisa Feldstein