Recipe Excerpted from
THE SANTA MONICA FARMERS MARKET COOKBOOK
By Amelia Saltzman
Make this cold-weather side with Swiss chard, collards, beet greens, or a kale, such as dusky cavolo nero, from the Carpenters or the Colemans. Bill Coleman also grows spigarello, an ancient leafing broccoli with no heads, that is delicious in this recipe. Turn this into a main dish by adding 3 or 4 cups of southwestern beans, such as Indian Woman Yellow, cooked with extra chipotles and a couple of smoked tomatoes from Windrose.