Q: I am trying to cook healthier this holiday season, but it is hard for me to eat salads and leafy greens when it's freezing and all I want to do is curl up with mashed potatoes or a delicious bowl of soup!
What are some recipes that are warming and delicious but still include leafy greens?
Although it forms the foundation of so many meals, the humble onion rarely gets showcased front and center. The first time I cooked a whole, stuffed onion, I was a bit apprehensive; would it be too pungent, too odiferous, too much? In fact, it was succulent and sweet and made the perfect vessel for stuffing. I instantly imagined serving roasted stuffed onions at Thanksgiving or any cozy fall dinner.
This particular recipe was inspired by one of my favorite dishes, kale sautéed with onions and golden raisins, along with nutty, chewy wild rice.
While talking food with a friend recently, he drew a definitive line in the sand when he said, "I’m pretty sure I’m not having the same love affair with kale that everyone else seems to be having." I sensed that he hasn’t spent enough time with kale, under the right circumstances, or in the best company. After all, he’s a guy who loves the bitter punch of broccoli rabe on his roast pork sandwich or piled on a crusty, soft roll underneath shards of sharp provolone.
Those rough and tumble greens, kale and rabe, hail from the same cruciferous family, so it seems clear that he just needs to get to know kale better. And maybe, so do you.
Chimichurri may not have been invented for tacos or, for that matter, vegan tacos. But this Argentine condiment shouldn't be limited to the grilled meats it traditionally accompanies. I love chimichurri stirred into vegetables and find that its bright and garlicky, tangy flavor especially complements greens like kale. Add some black beans, wrap it up in a tortilla, and top with avocado, and you have a quick yet flavorful and nutritious weeknight dinner.
Earlier this summer, I spent a week in Boston, staying with some good friends in their cozy Somerville apartment. A short walk from their house, I discovered 3 Little Figs Bakery & Cafe, and their roasted sweet potato sandwich quickly became a lunchtime ritual. This sandwich is one of those incredible combinations that's so perfect, you can't believe you never thought of it before: roasted slices of sweet potato, sun-dried tomatoes mixed with goat cheese, a mound of peppery arugula, and chewy wholegrain bread to hold it all together.
For many decades, iceberg lettuce was king of the American salad. Unless you ordered a fancy caesar salad with romaine, when you asked for salad, you got iceberg. It was salad. Then sometime around the early 80's, things started to change. The fresher and more unique flavors of other greens — like fresh spinach, mesclun, arugula, and radicchio — came into vogue, and iceberg became a joke, a sad symbol of homogeny and unsophistication. But things are changing yet again and today iceberg has made a small but noticeable comeback.