Autumn Greens

Swiss chard, collards, mustard greens, kale; I wash and pull the stems. In a line I boil then saute, store, refrigerate. This industriousness fueled by another morning at the market, stoked by my fond remembering that now is the time for greens. Larger, richer, sweeter; they only get better with the cold. Full-leafed abundance, Autumn blooms.