Kale with Cannelini and Stuffed Baked Apples from Gramma Debbie's

Kale with Cannelini
 " Beans and Greens"
 From Gramma Debbie's Kitchen at Findlay Market

1 bunch Kale
1 can  Cannelini, aka white kidney beans
1 clove Garlic, minced
1/4 cup  Extra Virgin Olive Oil
1/4 tsp  Red Pepper Flakes
1/4 tsp  Black Pepper
1 tsp  Red Wine Vinegar

Preheat oven to 350¢ª.

Place cannellini in a large sauce pan, with the juice from the can. Place on a low flame and bring it to a simmer.  Add Red Wine Vinegar and Black pepper to the beans.

Wash kale, removing stems and tearing leaves into 2 inch pieces.

Blend the garlic and pepper flakes with the olive oil.  Pour over the kale leaves and massage until all leaves are coated.

Put kale into a roasting pan and put into the oven for 5 minutes.

Once beans are simmering and kale has roasted, combine them all into one dish and serve.  Tongs seem to work well for combining these items without mashing the beans.

Can also be served cold as a salad, and for vegetarians, this could be a main dish

Stuffed Baked Apples
 From Gramma Debbie's Kitchen at Findlay Market

10  Apples, such as Granny Smith, Melrose, Honeycrisp, Johnathan
1/2 cup  Brown Sugar
2 Tbsp Black Pepper
1 tsp  Cinnamon
1/4 tsp  Cloves, ground
1/2 cup  Butter, softened
1/2 cup  Raisins (or dried fruit of your choice)
1/2 cup  Walnuts (optional)

Preheat oven to 350¢ª.

Core the apples, try to leave the bottom intact, so the juice doesn't run out the bottom during baking.

Blend all the other ingredients in a small bowl.

Stuff as much as you can into each apple.

Place in a shallow baking dish, with about ½ inch of water in the bottom and bake until fork tender.  Should be about 20 to 25 minutes.

As a dessert, serve warm with ice cream or frozen yogurt.  Maybe even a drizzle of chocolate or caramel sauce.

Can also be served as a side dish, especially good with roast pork or ham.