In the dead of winter, eating locally and seasonally can feel like a real challenge. Luckily, hardy winter greens like kale, chard, and collards thrive in cooler temperatures. Step away from the bland, boiling pot of water and make one of these five vibrant recipes with your winter greens instead.
The Kale Salad
If you know, you know. And if you don’t know … you’re about to find out! The Modern Proper’s take on the kale salad that broke the internet employs a lemony, garlicky dressing, which expertly complements kale’s deeply vegetal flavor. Don’t skip massaging your kale by hand with lemon juice, because this breaks down the kale and makes it more tender and easier to digest.
Clam-and-Oyster Pan Roast
In this Food & Wine recipe from Chef Vivian Howard, winter greens turn a creamy, aromatic seafood soup into a full meal. If you don’t have mustard or turnip greens on hand, you can sub in kale, spinach, or chard.
Kale Pesto with Whole Wheat Pasta
Compared to basil pesto, kale pesto is earthier while remaining bright, vibrant, and nutty. It makes an exceptional pasta sauce, as exhibited in this recipe from Bon Appétit, but consider using your leftover pesto to spread on toast or spoon over grilled meats.
Roast Chicken with Schmaltzy Croutons and Greens
Kale and radicchio round out this rich chicken dish by layering in bitterness and some much-need crunch. Make sure to use fresh, sturdy greens in this Goodtaste original recipe, or the greens will get too wilted.
Minestrone with Winter Greens
Martha Stewart Living’s minestrone is a comforting, warming dish that’s perfect for days when you’re under the weather or too tired to whip up a big dinner. Extra-hardy greens like chicory and kale work best here, but don’t be afraid to personalize other elements of the recipe, like the pasta shape and the seasonings.
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