Greens 'n' beans with potatoes, Italian style

(Kale and potatoes fresh from the garden with cannelli beans makes a perfect summer meal)

Give me greens and beans and I would be eternally satisfied for dinner — add some potatoes, and I'm ready for a second helping.

This is the harvest season, certainly a gardener's favorite time of year. There is nothing more satisfying than enjoying the fruits of your labor with a meal made with ingredients that are still brimming with life force.

I unearthed some beautiful red potatoes, striped fingerlings and Yukon Golds recently and knew I had to use them with some garlicky garden greens. The kale is still going strong so I decided to make greens and beans with potatoes, Italian style — Minestra di Fagiola con Potata, as my mother used to say. This simple peasant fare could sustain a family for weeks and weeks — I would never grow tired of it!

(Red and Yukon Gold potatoes are freshly dug in August)

Nothing quite compares to the taste of a freshly dug potato. Wash away the earth that clings to its tender skin and just boil, steam or roast it for a burst of flavor.

(Fresh kale from the garden can be used many different ways)

And then there is kale, packed with vitamins, antioxidants and nutrients, not to mention, flavor. If you're not growing your own, you can easily find kale and other greens at your local farmers market along with fresh potatoes. Get them now and enjoy them — your body, and mind, will thank you!

Here is a super fast meal to put on the table, straight from the heart of this proud humble peasant:

Minestra di Fagiola con Potata

• Gather up about six medium red potatoes; wash and cut them in quarters.
• Clean a huge colanderful of fresh kale and roughly chop it.
  

• Set the quartered potatoes in steamer in a large pot with enough water that won't run out during the steaming process.
• Steam the potatoes for about 8 minutes and then add the kale on top; continue steaming until the kale is done, about another 6 minutes or so; pierce the potatoes with a fork to make sure they are tender but not mushy.
  

• While this is steaming, saute about five cloves of chopped garlic in about 3 tablespoons of extra virgin olive oil.
• Add a medium onion, diced.
• Season with salt and pepper; a tablespoon or so of fresh basil chiffonade; add a healthy dose of crushed red pepper.
  

• When the onion has released its juices and just starts to brown, add the potatoes and greens, and the water from the steamer.
• Throw in a shot of Tamari, a 15-ounce can of cannelli beans that have been well rinsed, and let simmer another five minutes or so. Taste and correct seasoning, if necessary.

Serve with a squeeze of fresh lemon juice and a drizzle of olive oil.

Make sure you have enough crusty bread because you will want to sop up every last drop!

This is one of those meals that will become a staple in your home — quick and easy to make, and packed with the goodness that can only come from freshly harvested vegetables.