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In season Greens and roots galore! These hearty winter veggies are healthy and easy to prepare. Plus, they have a pretty long shelf life, making them ideal to keep around during the bleak winter months.
Collard greens — A variety of cabbage, these dark greens provide lavish, plump and crisp leaves. Store collards unwashed and wrapped in paper towels inside a plastic bag in the refrigerator until ready to use. Boiling is the traditional cooking method, but they also are great blanched, sautéed or roasted. To braise, heat 1 tablespoon each of olive oil and butter in a large pot. Sauté 1/2 chopped onion until slightly softened, about 2 minutes. Add collards and cook another minute. Add 3 cups vegetable stock and simmer until greens are tender, about 40 minutes. Stir in 2 teaspoons each of brown sugar and cider vinegar and season with salt and pepper.
Turnips — No one would suspect that these purple-tinged roots were once condemned by entire nations as inedible. Their horseradish-like flavor is popular in French as well as Asian cuisines, and is gaining favor on our shores. Season 2 pounds of quartered turnips with salt and pepper. Heat 4 tablespoons butter in a large, heavy sauté pan over medium-high heat. Add turnips and toss to coat in the butter. Add 2 tablespoons poppy seeds and continue to cook until light golden brown, 8 to 10 minutes. Add 1 tablespoon paprika and 4 tablespoons red wine vinegar, cooking until most of the liquid has evaporated, about 5 minutes.
Kale — Also a member of the brassica family (which includes cabbage and broccoli), kale is loaded with powerful antioxidants — particularly beta carotene, vitamin C and calcium. Kale has a slight cabbage-y taste but none of the bitterness of some other greens. It is an important ingredient in Irish, Italian and Portuguese cuisine. Try adding 2 cups chopped leaves to a pot of your favorite soup, simmering until tender. It also is delicious chopped and braised on its own. Stirring chopped kale into mashed potatoes makes the traditional Irish dish colcannon. Simmer 1 head’s worth of chopped kale leaves in 2 cups of chicken broth until tender, about 12 minutes. Stir into freshly mashed potatoes along with some milk or heavy cream. Season with salt and pepper and serve.
Basic staples to stretch your food and your dollars Staples are the building blocks to most meals. Every kitchen pantry should be equipped with them. Here are 25 things I can’t live (or cook) without!
- Kosher salt
- Coarse sea salt
- Black peppercorns (as well as a pepper mill)
- Olive oil
- Vegetable or grapeseed oil
- Balsamic vinegar
- Parmigiano-Reggiano cheese
- Eggs
- Soy sauce
- Honey
- Canned tomatoes (diced and whole)
- Lemons
- Onions
- Garlic
- Cumin
- Red pepper flakes
- Cinnamon
- Dried herbs (parsley, oregano and rosemary)
- Low-sodium chicken stock
- Long-grain white rice
- Short-grain rice
- Dried pasta (both noodles and shapes)
- Canned beans (black, pinto, cannelini, garbanzo)
- Dijon mustard
- Frozen veggies (I always throw peas into pasta or soup for some green.)
