Thursday night I made quick-cooking, thin-cut pork chops (3 ounces each, cooked 2 minutes per side in a hot, dry nonstick skillet) and topped it with leftover lingonberry-chipotle sauce that I made after our lingonberry-picking excursion a few weeks ago. (I've found that the lingonberry-chipotle sauce is also really tasty on turkey sandwiches.) I made a quick sauté of kale, onions, and pinto beans (basically the same filling I've been putting into quesadillas lately) and served it with brown rice and a salad (mixed greens, pear slices, and blue cheese with balsamic vinaigrette).
Kale & Pinto Bean Sauté
1/2 tablespoon olive oil
1 small onion, sliced
1 bunch kale, stems removed and discarded, leaves coarsely chopped
1 1/2 cups cooked pinto beans (or one 15-ounce can, rinsed)
1/2 teaspoon smoked paprika
Salt and pepper, to taste
In a large skillet, heat oil over medium heat. Add onion and cook until translucent, about 4 to 5 minutes. Add kale, stirring until wilted. Continue cooking until kale is tender, about 5 to 7 minutes. Add beans and paprika, stirring to combine. Cook until beans are heated through, about 2 minutes more. Season to taste with salt and pepper.
Makes 4 servings.