DARK GREENS: BEAUTIFUL TO CONSUME AND TO BEHOLD

Kale is enjoying a resurgence in popularity this season, cropping up in myriad of recipes that range from insanely simple snacks (like crispy baked kale) to more sophisticated salads, like Northern Spy’s Kale with Roasted Kabocha as seen on Food52. Sturdy earthy leaves torn and tossed with roasted kabocha squash and almonds, accented by crumbles of sharp cheddar and parmesan, are lightly dressed with lemon and olive oil. If you want to eat local and you want to eat fresh in the middle of winter, this is a stunning dish to behold.

Savoy cabbage is another rediscovered winter green. It’s deep dark leaves, sculpted and shiny, perfect for a Majolica study, stand up to frost and rougher cooking than a tender petit pois or haricot verts.

As photographer Nicole Franzen captured in her stunning image above, these vegetables are as gorgeous as they are delicious. Now dubbed super-foods, because they are extra-loaded with nutrients, they contribute to our bodies’ beauty with every bite.