Sure, veggies are good for you. But they also make food interesting. Vegetables – especially the green kind – tend to add a bitter note to food. They can give an herbaceous quality. Or when cooked just so, a hint of umami. We’ve found that when you do your winter vegetables right, they can seriously lift a dish from snooze-ville to a colorful feast for the eyes and the palate.
So while your best winter days might be spent lounging next to a warm fire and sipping on hot cocoa, toy with the idea of something green for dinner. And the next time you find yourself at the market, grab some kale or Brussels sprouts, whip up something beautiful, and savor the good complexity that comes with eating your winter vegetables.
Not sure where to begin? Here are some ideas to get you started.
What the kale?
You may have noticed that we love kale as much as the next person. If you prefer another hearty winter green, throw caution to the wind and switch out kale for something like collards or chard. If you’re worried you messed up, add bacon. Improvise. Because really, that’s what fun times in the kitchen are all about. Kale yeah.
