Kale with Browned Lemons, Yam Hash with Roasted Peppers

Sometimes a day starts lousy then takes a turn for the better. Like today: I woke up feeling like a sock full of sawdust, and now I feel pretty good. All it took was a trip to the farmer's market, coffee and a scone, some holiday meal planning, a cookie order and a yam hash. Ah, the agony and the ecstasy of being self-employed: you worry a lot about the future, but you get time off to go to the farmer's market.

In addition to the hash, I made the above greens with lemons. It's some kind of kale I picked up at Flora Bella last weekend, but I can't remember the name. They're more tender? Anyway, any kind of greens will do for this recipe.

Greens with Lemons:
Olive oil
1 lemon, thinly sliced
1 onion, chopped
3 cloves garlic, minced
A bunch of greens (kale, chard, whatever), stems and leaves separated, then chopped

Cook the lemon slices on medium heat in oiled sauce pan until browned on both sides. Set aside. In same pan, add more oil and sauté onion until carmelized. Add garlic; cook for 2 minutes. Add kale stems; cook until tender but still crunchy. Add kale leaves; cook until wilted but still bright green. Add salt and pepper to taste.

Lousy lighting in the kitchen at night

Yam Hash:
Canola oil
1 onion, chopped
2 cloves garlic, minced
1/2 TB cumin seeds
1 tsp smoked paprika
3 sweet peppers, cut into strips
1 garnet yam, chopped (I leave the skin on - more vitamins)

Pre-heat oven to 425˚. Toss chopped peppers with oil, salt and pepper in roasting pan. Roast for 20 minutes. Toss chopped yam with oil, salt and pepper in roasting pan. Roast until soft - about 15 minutes. Heat oil in skillet; add onion. Cook until translucent. Add garlic; cook for 2 minutes. Add spices; cook until fragrant, about 1 minute. Add yams and peppers; cook for another 5 minutes. Season with salt and pepper.