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[Rail Paul]

The Westchester NY Journal-Review has recipes from its locally grown series in the current edition. I like the autumn flavors of this salad

Suzie Fromer's Moroccan Beet and Kale Salad

Makes 4 servings.

1 bunch beets with greens
1 tablespoon olive oil or local butter
2 to 3 cloves garlic, crushed
1 large bag Red Russian kale
1/3 cup honey
2 tablespoons plus 1/4 teaspoon kosher salt
1/2 teaspoon ground ginger (or 1 inch fresh ginger, grated)

Made it to the Stone Barns kitchen...