17 Bright and Beautiful Ways to Eat Your Greens This Winter
In the colder months, when seasonal produce is scarce, it can feel like a challenge to get your daily dose of vegetables — especially your greens. But luckily, frozen vegetables can fill that void.
Frozen veggies are the best option after fresh because they are generally frozen at their seasonal peak. And unlike canned vegetables, they don’t have a lot of additional salt. Here are 17 ways to get some greens back on your plate.
Make these garlicky greens with a mix of whatever greens you can still find in season and greens from the freezer section of your grocery store. Just make sure to drain the frozen greens fully to avoid a soggy dish.
This is an easy make-ahead side dish that can be prepped a day or two in advance and then cooked quickly while you wait for your chicken or pork roast to finish in the oven. We’re happy with anything that cuts down on prep time after a long day.
Steam-fried green beans are a revelation. Not only are they delicious, and a lot healthier than many green bean recipes, but they are also quick to prepare and can be done completely on the stove. A necessity when your oven space is at a premium.
A variation on creamed spinach, this side dish is a more decadent way to enjoy the trendy green. Of course, if you can’t get your family to eat kale, you can sub in other greens in its place.
The balance of sesame oil and lemon juice in this three-ingredient recipe is just perfect. The lemon adds a brightness, and the sesame oil adds a nutty depth that you just don’t get with olive or vegetable oil. But the best part? It only takes five minutes to cook.
Frozen broccoli florets are a staple in our kitchens, and this easy roasted broccoli takes just a few minutes to toss together before roasting. If you’re planning ahead, let the broccoli thaw and drain while you’re at work for better results.
Like broccoli, a bag of frozen peas is a staple in our kitchens. This recipe takes the versatile veggie from boring to something exotic. It’s great as a simple snack, or as a side dish for your favorite protein. Feel free to adjust the level of spiciness to your taste.
These aren’t the sad, mushy lima beans of your childhood. Instead, the addition of mint, parsley, and feta gives these beans a refreshing flavor profile. Who’s ready for the lima bean resurgence?
When you have recipes like this quick Broccolini in your cooking arsenal, you can let side dishes be an afterthought. The miso glaze on this roasted Broccolini makes for the perfect umami-flavored side dish.
When you’re ready to get inventive with your Brussels sprouts, this is the recipe to try. Pomegranate molasses is pretty much the new balsamic vinegar, and shanklish is the must-know dipping sauce made from labneh, za’atar, and Aleppo pepper. It’s a winner all around.
Yes, creamed kale is so good that it deserves two places on this list. This variation is noteworthy because of the rich flavor of the smoky paprika. If you make it ahead, make sure you cover it in plastic wrap, and push the wrap onto the surface of the kale to keep it at its freshest.
Master this simple technique and you’ve got an easy way to get greens on your plate any night of the week. While spinach is classic, this also works with other soft greens like arugula, watercress, and even romaine lettuce.
This is healthy comfort food at its absolute best. The kale soaks up some of the flavorful broth as it wilts, but leaves enough left to dunk crusty bread into. This recipe is guaranteed to be one you’ll turn to time and time again.
If you’re always tossing your kale or Swiss chard stems in the trash after you’ve trimmed off their leaves, this is the recipe that will convince you to do otherwise. Roasted on a sheet pan with chicken, herbs, and plenty of garlic, they become so tender and flavorful that you’ll question why you ever threw them out in the first place.
Collard greens are usually braised or stewed, but here they are enjoyed raw. Does it work? Most definitely! The raw leaves are sturdy enough to be used as a substitute for bread, but are nowhere near too tough or fibrous. Instead they provide just the right amount of crunchy contrast to the creamy chicken salad.
This recipe is most definitely proof that you eat with your eyes first. Topping a bright orange sweet potato with a colorful mix of garlicky greens, toasted coconut, and pomegranate seeds is enough to make anyone eat their vegetables.
This is another technique to master because there’s no better (and faster!) way to make broccoli a crowd-pleasing option. The stems become tender, while the florets get extra crispy and browned on the ends. While perfect as is, finishing the broccoli with freshly grated Parmesan cheese and a squeeze of lemon juice definitely doesn’t hurt.