Kale Stew with a side of Edamame

Gardening on occasion prompts unusual eating patterns. A week of eating yellow summer squash after a vacation. A little tiny bowl of edamame as an appetizer while cooking lentil, fresh tomato, and kale stew. Which is what I did last night. I have massive amounts of kale and tomatoes right now, very tasty, but I would not have thought to combine them in a sort of stew. Being a throw random things in dinner it lacked perfection, but it certainly is hearty and well browned onion makes almost anything good. Also, glazed cast iron is still my favorite thing to cook in. 

Given what is producing and the state of the garden I am going to have to be quite creative with yellow squash, tomatoes, beets, and kale for the rest of the summer.