Hello! Mia is the New York Times Cooking newsletter editor and replaces Emily. I hope everyone has a happy and healthy New Year.
I’m an adult woman who loves eating vegetables. I say this not as a terribly awkward introduction, but as a reminder to myself. When it’s cold, dark, and somehow only on Wednesdays, I tend to slip into dinner that looks like something an unsupervised toddler would put together. Things like chips and salsa, a handful of cookies, a slice of cheese and five slices of bread.
That’s why I started looking for recipes to increase vegetables, especially leafy greens that are good for you, and started cooking them over and over again. Am I essentially hiding vegetables from myself? yes. Do I effortlessly increase the nutritional and beneficial content of a simple dinner? And yes, I do.
Please note that some of the recipes below are spicy. I love something a little spicy, especially when it’s cold. But if that’s not you, or you’re not one of those lucky people who cook, just reduce the amount of spicy listed in the recipe.
1. Gochujang potato stew
Eric Kim is a bona fide hit maker, and I’ve lost count of the number of times I’ve made one of his sweet, salty, deeply satisfying stews. Sometimes I add a handful of torn kale or baby spinach when slicing potatoes or reheating leftovers to speed up cooking time. Eric says sour cream is optional, but I’d say it’s necessary. The fragrant heat and cool, luxurious acidity of the stew is very delicious.
2. Maple and Miso Sheet Pan Salmon with Green Beans
Yes, cramming more green beans onto a sheet pan means you have to tuck some of the green beans under the maple miso marinated salmon, and steam them instead of roasting them. that’s ok! Once done, simply remove the salmon and return the pan with the beans to the oven for a few more minutes to brown. How about some perfect salmon and even more roasted green beans? We’re sure Col Henry, the genius behind this recipe, would approve.
Four. skillet hot honey chicken
One of the best ways to make leafy greens more appealing is to lubricate them with a schmaltzy vinaigrette. (look: Zuni Cafe’s famous roast chickenThis recipe from Ali Slagle is a weeknight spin on that idea, with crisp-skinned chicken thighs sitting atop hearty, barely-cooked vegetables. And I definitely increase hearty veggies like escarole, kale, and mustard greens so I don’t waste any hot, honeyed pot drippings.
Five. Chili Crisp Fettuccine Alfredo with Spinach
Genevieve Coe calls for a 5-ounce bag of baby spinach for this salty, spicy, and simply creamy pasta dish.Use a 10 oz bag instead and add more chili crisp I also add pasta water to make up for the extra roughage. I end up with a dish that’s half spinach and half pasta, and I count that as a salad.