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Eat Your Greens

Tuscan kale with blood oranges.

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My friend (and former boss) Susie Middleton is a genius with vegetables.  During her time as chief editor of Fine Cooking, she also served as our resident veggie queen, coming up with so many great vegetable recipes that I can’t even begin to count them all (but if you’d like to try, click here). Susie left her full-time gig at Fine Cooking a few years back to write her first cookbook on—what else?—vegetables. Her amazing book, Fast, Fresh & Green, came out last year, and she’s just finished the manuscript for her second book, Fresh & Green for Dinner, due out in Spring 2012.

As if the books don’t keep her busy enough, she’s got a blog, too: SixBurnerSue.com. There, she shares tidbits about her life on Martha’s Vineyard, peppered with clever cooking tips and some of her signature veggie recipes. Since I happen to know that winter greens are one of her specialties, this recipe for Tuscan Kale with Blood Oranges caught my eye. It sounds like an inspired combo, and I can’t wait to try it.


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