The typical Thanksgiving spread can start to look mostly brown and orange, with cranberry sauce adding a welcome splash of red. Kathryn Anible, a personal chef in New York City, has a solution for adding color to your holiday table: leafy greens with an autumn flair.
Her new book, “The Leafy Greens Cookbook: 100 Creative, Flavorful Recipes Starring Super-Healthy Kale, Chard, Spinach, Bok Choy, Collards and More” won’t be published until the spring, but she is giving readers of Well’s Vegetarian Thanksgiving a sneak peak.
Ms. Anible likes to use greens in ways that people would not expect, such as using arugula in cooking rather than as a salad or adding a variety of textures and flavors to make a bed of greens more interesting. “It’s a way for people to include more greens in their diet and find ways to utilize different greens in ways they don’t always expect,’’ she said. “When I think about cooking, it’s not just flavors but colors and also textures. I want to make leafy greens approachable and easy and a little bit fun.’’
Today she offers a colorful kale, cranberry and butternut squash salad; an apple and endive salad; and a bright beet and barley dish with arugula
Her new book, “The Leafy Greens Cookbook: 100 Creative, Flavorful Recipes Starring Super-Healthy Kale, Chard, Spinach, Bok Choy, Collards and More” won’t be published until the spring, but she is giving readers of Well’s Vegetarian Thanksgiving a sneak peak.
Ms. Anible likes to use greens in ways that people would not expect, such as using arugula in cooking rather than as a salad or adding a variety of textures and flavors to make a bed of greens more interesting. “It’s a way for people to include more greens in their diet and find ways to utilize different greens in ways they don’t always expect,’’ she said. “When I think about cooking, it’s not just flavors but colors and also textures. I want to make leafy greens approachable and easy and a little bit fun.’’
Today she offers a colorful kale, cranberry and butternut squash salad; an apple and endive salad; and a bright beet and barley dish with arugula
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