Help me eat more veggies

[OakLeaf]

Seasonal recipe from the garden/farmer's market. This is adapted from a recipe that called for chard and dill instead of kale and shiso. Out of season, one could easily use frozen limas (in which case the cooking time would be about the same as the greens for large limas, or somewhat shorter for baby limas). Light sesame oil or other vegetable oil could be substituted for the butter to make a non-dairy recipe. Simple and delicious!

1 very large bunch red kale (about 1-1/2 lbs)
1 qt unshelled lima beans
2 small onions (or 1 medium-large)
3 tbsp butter
1/2 cup red shiso leaves (aka perilla, beefsteak)
1/4 cup water
Salt and pepper

Shell lima beans
Coarsely dice onions
Wash kale and cut into strips
Mince shiso

Heat butter in a large Dutch oven or similar pot. Saute onions until translucent. Add lima beans and water, bring to simmer and cover. If butter is unsalted, add some salt now. Approximate cooking time based on size and age of limas, subtract the approximate cooking time of the greens.

Add greens and herbs, stir to mix, cover and simmer until limas and greens are tender.

Serve with rice or other whole grain.

Serves two very hungry people or three who didn't get a long ride in!