A few wintry plant-forward suggestions to get you through till warmer weather returns:
A spicy Indian-style curry that uses the whole beet plant from root to leaf. Caramelized beet cubes sauteed along with their stems and leaves in a mixture of onions, garlic, ginger, chiles and Indian spices, and served over spiced yogurt.
Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
Swiss chard sauteed with onions and garlic, a pinch of red pepper flakes and sumac.
Caramelized Brussels sprouts in a maple glaze spiked with a hint of Aleppo peppers.
Baby winter squashes stuffed with herby quinoa, toasted almonds and ricotta salata cheese.
Swiss chard sauteed in olive oil with onions and garlic, and a pinch of crushed red pepper for good measure.
The simplest way to prepare broccoli in the oven (with a huge flavor bang for your convenience buck).