greens

I love salad spinners. They're one of my favorite kitchen tools, but sadly, I don't own one. I have to wash greens, like spinach and arugula, the old-fashioned way. Here's how it's done:

1. Place a large handful of greens in a colander. Rinse well with water.
2. Roll out a long sheet of paper towels and place on a clean kitchen surface. Alternately, spread out a clean dish towel.
3. Lay the greens in a single layer on top of the towels. Cover with another layer of paper towels or another dish towel. Repeat, creating layers of greens and towels, until all the greens are washed. Use immediately.

Do you have a tip for washing vegetables? Share it with us below!

We're in the dead of Winter, and that means lots of root veggies and hearty greens are at the farmers market. But there's one ingredient omnipresent during Winter markets that seems to create more than its share of culinary confusion: broccoli rabe. Also known as broccoli raab, rapini, rape, and broccoletti, this confusing little green is actually not related to broccoli at all; it's more of a close cousin to its fellow Winter veg, the turnip.Broccoli rabe has an earthy, nutty, slightly bitter taste, which mellows out considerably as it cooks, and both the leaves and the broccoli-like buds are edible. Wondering what to do with this demystified plant? It's heavenly tossed into a pasta with garlic, chickpeas, and rosemary; it's also delicious simply sautéed and served as a side. Or get creative: my favorite broccoli rabe preparation involves sautéing it over high heat with spicy sausage, cannellini beans, garlic, red pepper flakes, and a little chicken stock, for a super flavorful one-pot meal.

How do you like to use broccoli rabe?

Source: Flickr User Maggie Hoffman

There are many ways that I've been trying to eat healthier. I'm consuming less meat and more beans, while incorporating heart-friendly greens into every meal. Normally I'll toss greens with a quick vinaigrette and serve them alongside an entrée like a fried egg sandwich or bowl of soup, but one recent morning, I decided to make my own variation of green eggs no ham.

Thanks to the addition of flavored goat cheese, the slow-cooked eggs came out creamy and delicious. Although I used arugula, a somewhat bitter green, it works nicely with the eggs and cheese. This recipe is easily adaptable: use what ever greens you want (kale, escarole, broccolini, etc.) and any type of melty cheese (ricotta, cream cheese, etc.). Get the uncomplicated technique here.

It's been a long time coming, but this year was the first time that vegetables saw their moment in the spotlight. Call it what you will (bacon backlash?) but in 2010, vegetables were proclaimed to be the "new meat." From Mario's vegetarian cookbook to low-carbon, meat-free restaurant chains, vegetable-driven cuisine simply couldn't be ignored.

Is this trend simply recession flexitarianism, or should we expect to see more carrots, cauliflower, and parsnip bacon on menus next year, too? I asked Annie Somerville, executive chef at Greens restaurant and a California pioneer in meatless eating, what her predictions were for the coming 12 months. What's the future of vegetarianism? Find out when you read more.

While holiday roasts will likely be a seminal part of this year's Christmas celebrations, don't forget that 2010 was the year of the vegetable, too.

Even if you aren't making an entirely meat-free meal, there are a number of ways you can still make the night's menu vegetable-driven without missing the animal protein.

I asked Annie Somerville, executive chef at landmark vegetarian destination Greens in San Francisco, CA, for some of her recommendations.

To see chef Annie's best bets this yuletide season, keep reading!

When I was young, my favorite part of Christmas Eve was leaving Santa a big plate of cookies and a glass of warm milk, a tradition that I think a lot of kids still do. But long after the Santa myth was busted for me, I kept on eating "Santa's snacks." While I'm not suggesting that you have a cookie-less Christmas — everyone needs a little gingerbread and sugar cookie love! — it might be a little better on your waistline to include a little reindeer fare in your holiday diet.

Reindeer, or caribou, are primarily plant eaters that love feeding on leafy greens and mushrooms, and on occasion, bird eggs and arctic char. And though they're not available to them in their natural habitat, they also love carrots and apples as a little sweet treat. This Christmas, when setting out your plate of cookies and milk, be sure to include some healthy treats, too. Everyone needs a little leafy green goodness!