Winter vegetable recipes that keep the heat

Winter cuisine can be both comforting and healthy, especially when cooked with vegetables that are in season. Sweet potatoes are a foolproof addition to any meal—they can be roasted ahead of time, stored in the fridge, and mashed up whenever the craving takes hold. Kale with onion is wonderful at all times of the day but especially for brunch, served with toast and eggs cooked sunny-side up. Braised red cabbage with apple could make cabbage a new student favorite, adding color, texture, and playful flavor to any plate.

Mashed Sweet Potatoes

Ingredients
One sweet potato per serving
Aluminum foil
Milk or soy milk
Optional: cinnamon, nutmeg, brown sugar

Preheat the oven to 350 degrees. While waiting, wash each sweet potato and wrap it in aluminum foil. Bake the sweet potatoes for one hour at 350 degrees. Take the sweet potatoes out of the oven, let them cool, and carefully unwrap them from the aluminum foil. The skins can be removed or left on for mashing, according to the chef’s liking. Next, place one sweet potato in a bowl and mash away—using a masher, a fork, or whatever is handy. When the potatoes have been mashed satisfactorily, add a splash of milk or soy milk for desired creaminess. Pinches of spices or sugar can be added for additional effect. Cinnamon and nutmeg add warmth and pair well with other dishes, while brown sugar makes the dish a sweet treat all on its own.

Kale with Sauteed Onion

Ingredients
One bunch of kale (feeds about three)
1/4 of a red onion
2 cups chicken stock or water
2 tsp cooking oil

Start by cutting up ¼ of a red onion into strips. Take the bunch of kale and hand-wash it, ripping the leafy part away from the stalks. Discard the stalks and put the leafy parts aside. In a large pan, heat 2 tsp of cooking oil on medium heat. Tilt the pan to coat the entire surface with a thin layer of oil. Put the red onion strips in the pan, and cook on high heat, tossing the onions occasionally with a spatula. Cook until the onion strips are browned—this should take three to five minutes. Pour in 2 cups of chicken stock or water, and add the kale leaves. Boil the kale, stirring occasionally, for 20 to 45 minutes. The longer the kale boils in chicken stock, the more flavorful it becomes. Add salt and pepper to taste.

Braised Red Cabbage with Apple

Ingredients
One head of red cabbage (feeds about four)
2 tart apples, such as Granny Smith or Braeburn
1/4 of a red onion
2 tsp cooking oil
1/3 cup balsamic vinegar
Cumin
Brown sugar

Quarter the cabbage, then cut it into strips. Submerge the cabbage in a bowl of cold water while preparing the other ingredients. Cut the apples into little chunks. Slice the red onion into strips. In a large pan, heat 2 tsp of cooking oil on medium heat. Add the red onion strips to the pan, and cook, stirring, for three minutes. Add 2 tsp of balsamic vinegar, and cook, stirring, until the onions are golden. Add the apples and stir for two to three minutes. Drain the cabbage and add it to the pan, along with another 2 tsp of balsamic vinegar. Add 1 tsp of cumin and 1 tsp of brown sugar. Cook on low heat for one hour, stirring occasionally. Add brown sugar, salt, and pepper to taste.