Falling Into Greens
Want to go green in a big way? Head straight to your farm stand or produce section an pick up a bunch of fall and winter greens. Maybe some people think greens are “sissy” foods, but think Popeye and his bulging muscles, and that suggests something: eating greens are good for you. While you may not end up with macho muscles, you will improve your nutrient intake: most greens are loaded with Vitamins A and C and certain minerals. In fact, a 2004 study issued by Ohio State University confirms that the antioxidants in dark, leafy greens help ward off cataracts. Another study suggests that eating loads of greens may reduce the risk of developing colon cancer.
Health concerns aside, greens are totally delicious, and although many are available year-round—take packages of prewashed spinach, for example—they seem to be their best and liveliest in fall and winter. They’re easy to prepare, but they need a thorough rinse to remove any sand and the tough stem ends need trimming. Then, you can braise, steam, stir-fry, sauté your green. But, remember, your bundle of greens may look bulky, but it cooks down dramatically. Think of how a pot of raw spinach cooks down to a serving for 2 and not for 25.
Sautéed Kale with Hot Italian Sausage
Serves 4 to 6
The kale-Italian sausage combination with its flavor layers deserves a regular place on the fall and winter table. For a change of pace, substitute raisins for dried cranberries, and for less heat, use mild Italian sausages instead.
3 tablespoons olive oil
About 1 pound mild Italian sausage, cut into thick slices
1 large onion, diced
1 pound kale, trimmed and coarsely chopped
2 cups chunky tomato sauce
½ cup crumbled Gorgonzola cheese
½ cup dried cranberries, soaked to plump
Freshly ground black pepper to taste
Heat 2 tablespoons oil in a large skillet, and cook the sausage pieces over medium heat about 12 minutes, or until browned. Meanwhile, heat the remaining 1 tablespoon oil in a large, deep saucepan over medium heat, and sauté the onion about 5 minutes, or until translucent. Add the kale with its leaves still wet from rinsing, cover, and steam about 8 minutes. Stir in the tomato sauce, and continue cooking. Drain off excess fat from the sausage, and stir sausage into kale mixture. Add the Gorgonzola cheese, cranberries, and pepper. Serve hot.