Sautéed Mixed Winter Greens and Kabocha Squash Serves 4 Kabocha squash cooked separately then added to the sautéed greens adds vibrant gold color and almost sweet, rich squash flavor to sautéed winter greens. Dark green with ivory colored stripes on … Continue reading →
Sautéed Mixed Winter Greens Serves 4 Hints The stems of kale and other cabbage family greens are tough and often definitively bitter, so tear the leaves away from the stems before cutting up the leaves. I don’t buy mixed winter … Continue reading →
Kale, chard, mustard greens, collard greens, beet greens and Brussels sprouts are called Winter Greens. Why? Probably because in areas with moderate climates like the northwest, they grow almost all winter long. Dark colors, rich flavors and sturdy textures fit … Continue reading →
In 1947, while he was head chef at Hollywood’s famous Brown Derby, Robert Kries brought his popular Italian salad dressing to the commercial market. Called Good Seasons, it consisted of two packets of dried herbs with spices and a glass cruet … Continue reading →
