Are there green tomatoes in your Thanksgiving future?  They're very versatile, you know.  Fried green tomatoes (for what a friend of mine calls the "horse course", where you're standing around before going to the table) for sure.  And they work great as supporting ingredient in a lot of other things, nice tartness, good fruity flavor without being too dominant, and they dissolve well.  I sent around recipes last year for green tomato salsa and a green tomato and lamb dish.  This year I've been experimenting with green on green.  Here's a recipe that can work with lots of greens (the Justice Garden has chard!), but I just did it with broccoli raab.  It's an Italian green, very nutty, slightly bitter, full of flavor, that's available in cooler months.  Give it a try!

Slowly cook 1 cup of chopped leeks or onions in a glug of olive oil for 10 mins.  Add 2 cups chopped green tomatoes and 1 tsp salt and stew it for another 10 mins. or until the tomatoes mostly dissolve.  Add 1 bunch (maybe 4 cups) chopped broccoli raab (leave the florets intact), stir well, and cook for another 10 min.  Adjust the salt, and you're done.