Photo: Condé Nast Archive
No need to pack on the pounds this holiday season. Along with the cold weather, winter brings along a stunning array of leafy greens. With options like to escarole, Swiss chard, beet greens, sorrel, cabbage, mustard greens, chicory, dandelion greens, Brussels sprouts, kale, collard greens, cress, spinach, tat soi, and turnip greens, there are endless options of nutrient-rich, delicious veggies to help keep you eating healthy through the holidays.
What is your favorite winter green?
Brussels sprouts are one of my favorite winter vegetables. They lend themselves to a variety of preparations like roasting, sautéing, and shredding.
But, they are not everybody’s cup of tea. For some, they are the stuff of nightmares. These controversial cabbages can make your mouth water or your stomach turn. We want you to tell us:
Are Brussels sprouts great greens or vile veggies?
This week we’re tucking into cozy chowder and robust braises, as well as food for thought on slow cookers, yeast, and a farmer’s delight in winter produce in the Winter of Our Content Issue. Download the free Gourmet Live app for access to all of the issues and recipes, and visit Gourmet.com to read this week’s issue in full, including: