Know Your Winter Greens

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Cabbages, spinach, broccoli and delicious sprouts

We all know that we should eat our greens. It makes total sense; these winter vegetables are good for us, reasonably priced and – very important – taste delicious. Here’s my guide to these with some recipe suggestions for you to try at home.

Broccoli
When it comes to choosing broccoli, look for heads  which are a deep green colour, avoiding ones that are turning yellow.  In the late winter and early spring, look out for trendy purple sprouting broccoli, which both looks and tastes great. Chop into florets, steam and toss through olive oil with a touch of fried garlic or ginger. For a great family meal, try broccoli cheese instead of cauliflower cheese. Tenderstem broccoli makes a great side dish for steak. By the way, have you tried my Steak Challenge yet?

Brussel Sprouts
These small, tightly-packed bundles of flavour deserve to be eaten more often than just on Christmas Day. Steam until just tender, then fry with bacon and shallots for a great vegetable side dish and don’t forget the joys of bubble and squeak . . .

Cabbage
There are many, many different cabbages to choose from: look for fresh-looking cabbages that haven’t got wilted leaves. I often use cabbage in soups. Try my recipes for Rustic Vegetable Soup or Bacon, Lentil and Cabbage Soup – both hearty winter soups that are a meal in themselves.

Pointed Cabbage
As its name suggests, this has a pointed shape, making it easy to spot. It has a mild, slightly sweet flavour and is good simply shredded and cooked in a covered pan with a little water and a touch of olive oil until just tender, a matter of minutes.

White Cabbage
Firm-textured and mild-flavoured, this lends itself to coleslaw.

Savoy Cabbage
One of my favourite cabbages, this deep green, full-flavoured cabbage makes a great vegetable side dish. Shredded, steamed Savoy cabbage is delicious mixed with mashed potato and fried onion to make Colcannon.

Curly Kale
Rich-flavoured and firm-textured, kale can be shredded and added to hearty soups or braised with strong flavourings such as garlic, bacon, chilli or rosemary.

Spinach
High in iron, this is an elegant green vegetable.  Have a look at my recipe for Simple Spinach with Horseradish in White Sauce, which gives spinach a horseradish kick. The Italians serve sautéed spinach – cooked spinach fried in a little olive oil which has been flavoured with garlic – simple but very good. Try it.

Source: knorr.co.uk

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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