Eating Well: Late-Winter Edition

Posted: February 25, 2012 by jerkmag in VAULT -- archives

March is right around the corner, which means springtime vegetables will start showing up at cheaper prices more and more in grocery stores. But that doesn’t mean we can start ignoring winter vegetables just yet.

Personally, I love winter vegetables (Seriously. My love affair with kale could be made into a romantic comedy – or possibly a drama, come summertime). Listed below are some typical winter vegetables, paired with some of my easy preparation techniques.

Brussels Sprouts: Packed with vitamin A, vitamin C, and beta carotenes, one cup of the delicious vegetables will only cost you about 60 calories.

Braised Brussels Sprouts:

  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 ½ pounds Brussels sprouts, halved
  • ¼ cup dry white wine
  • 1 cup vegetable stock
  1. Add oil and garlic to a cold sauté pan, and cook on medium-low heat for about three minutes, until garlic becomes soft.
  2. Add Brussels sprouts to pan, increase heat to medium, and continue to cook for 5 more minutes, or until Brussels sprouts begin to brown.
  3. Pour in white wine, scraping bottom of pan to deglaze. Cook for 3 minutes, to let wine reduce.
  4. Finally, pour in vegetable stock, cover, and reduce heat to low. Cook for 20 minutes, or until Brussels sprouts are fork-tender.

Winter Squash: Squashes like Acorn and Butternut are technically fruits, but since they’re often used in savory recipes, I like to think of them as vegetables. Oh, and they’re also very high in vitamin A, vitamin C, iron, and riboflavin.

Roasted Butternut Squash:

  • 1 medium butternut squash
  • 1 to 2 tablespoons olive oil
  • Salt and pepper, to taste.
  1. Preheat oven to 400°F
  2. Remove hard skin of squash with a vegetable peeler (you may have to go over sections multiple times, to expose the pale orange/yellow flesh).
  3. Cut squash into bite-size pieces
  4. Transfer squash to a large, rimmed baking sheet and toss with olive oil, salt and pepper.
  5. Roast in oven for 30 minutes, or until tender and golden brown, tossing occasionally.

Kale: Basically a super vegetable, just one cup of kale contains your daily recommendation of vitamins A, C, and K. It’s also rich in beta-carotene, iron, manganese, calcium, and potassium. Like I said – super vegetable.

Sautéed Kale with White Beans:

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 pound kale leaves, chopped and stems removed
  • 1 can cannellini beans
  • 1/2 cup vegetable stock
  • ¼ teaspoon each, salt and pepper.
  1. Heat oil and garlic in a sauté pan over medium heat; cook for 3 minutes.
  2. Add kale greens, and cook for 5 minutes, or until greens are wilted.
  3. Transfer to a colander, and drain well.
  4. Return sauté pan to heat
  5. Add stock to pan with cannellini beans.; cook for 3 minutes
  6. Return kale to skillet, and season with salt and pepper.

—Amber Brenza


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