(Photo: Davies + Starr)

Though not as easy and accessible as their delicate summer counterparts, winter greens, or “cooking greens,” have their own assertive allure—not to mention an abundance of vitamins, minerals, and fiber. The darker the green, the better, nutritionally speaking, but each has its distinctive, often bracingly bitter flavor. Lassi’s Heather Carlucci-Rodriguez counters that with Indian spices, hot chile, ginger, and the caramelized sweetness of roasted baby Brussels sprouts.

Heather Carlucci-Rodriguez’s Braised Greens with Roasted Baby Brussels Sprouts
1 pound baby Brussels sprouts, cleaned
1 tablespoon kosher salt
2 tablespoons canola oil
1/2 teaspoon chaat masala
1 tablespoon peeled, grated fresh ginger
2 Thai chiles, minced
2 pounds braising greens, thoroughly washed, stems removed (kale, Swiss chard, mustard greens, beet greens, turnip greens)
Salt and pepper to taste

Illustration by John Burgoyne.

To prepare brussels sprouts: Preheat oven to 400 degrees.
(1) Toss sprouts with kosher salt, 1 tablespoon canola oil, and chaat masala.
(2) Turn out onto sheet pan or rimmed cookie sheet, and roast for 25 to 30 minutes, or until slightly charred and tender.
To prepare greens: Heat remaining oil in a deep sauté pan. Add ginger and chiles. Cook one minute.
(3) Add greens and one cup water. Cover and cook over low heat for 5 to 7 minutes, or until greens are dark and wilted. Season with salt and pepper and combine with Brussels sprouts. Serves four.

Related:

• Archive: “In Season”
• Articles by Rob Patronite | Robin Raisfeld
• Table of Contents: Dec 19, 2005 issue of New York | Subscribe!