Let me interpose, for a moment, some green leafy vegetables between our carnivorous sausage-making and pork-stewing. This is a hard time of year for vegetables. Spring is in the air, green things are stirring, and we're dreaming of gardens. But there's really not much actually growing yet. What vegetables do you eat right now, in this last stretch before spring ramps and baby greens?
I personally like kale. Kale is nearly impossible to kill, even in the winter. It grows in cold frames and in nearly-frozen ground, bringing up dark green leafy goodness all winter long. I can find gorgeous fresh lacinato kale like the chopped bunch above all through the early spring, and I love it!
Here are a few kale recipes for omnivores and vegetarians both, to tide you over until the baby spinach shows up.
• Kale Chips: How To Eat a Bunch of Kale in One Sitting
• Recipe: Kale Salad with Pecorino and Lemon
• Recipe Review: Kale and Potato Puree
• Recipe: Hearty Kale and Sausage Soup
Your turn: what vegetables are keeping you happy and well-fed right now? Do you resort to frozen vegetables? Are root veggies still on the menu?
Related: Gallery: 11 Winter Salads to Eat Right Now
(Images: Faith Durand)