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1 bunch spinach, roots discarded, washed well (about 6 cups, loosely packed)

2 tablespoons peanut oil

1 small onion, chopped finely

3 cloves garlic, minced (or more if you like!)

2 teaspoons grated fresh ginger

½ teaspoon salt, or more to taste

2 plum tomatoes, seeded and cut into a little less than ½-inch dice

Juice of ½ lemon or lime

PREHEAT A large skillet over medium-high heat. Sauté the onions in the oil for about 2 minutes. Add the garlic, ginger, and salt. Sauté for another 30 seconds or so. Add the tomatoes and sauté until moisture begins to release, about 2 minutes. Add the spinach and cook until the spinach is wilted. Add splashes of water to make the spinach cook faster without burning. Sprinkle with lemon juice and serve.

ESCAROLE WITH CAPERS AND WHITE BEANS

SERVES 4 AS A SIDE OR 2 AS A MAIN COURSE

TIME: 20 MINUTES

Raw escarole looks more like a lettuce than the leafy dark greens you might usually prepare, but once sautéed it has a delicate flavor and a great texture that’s a nice balance between soggy and crisp. And we use “soggy” in a positive way. Serve with grilled tofu and mashed potatoes or rice, but it’s hearty enough to stand as a meal on its own. We also like to sprinkle nooch (nutritional yeast, to you), but that is top secret.

1 head escarole

1 tablespoon olive oil

6 cloves garlic, chopped

¼ teaspoon red pepper flakes

⅓ cup capers with some brine

Salt

1 cup cooked small white beans (navy or great northern are a-ok)

Lemon wedges for serving

PREHEAT A large pan over medium heat. Sauté the garlic in the olive oil for about 3 minutes, until just starting to brown. Add the red pepper flakes and cook just long enough to soften (a few seconds). Add the escarole and salt to taste, and use tongs to toss until it begins to wilt and release moisture. Add the capers and beans, and cook just until heated through, about 3 more minutes. Serve with lemon wedges.

CORNMEAL-MASALA ROASTED BRUSSELS SPROUTS

SERVES 4-6

TIME: 50 MINUTES

The secret behind absolutely mouthwatering Brussels sprouts is out: roasting is the only way to go. Now if “mouthwatering” and that certain vegetable don’t necessarily go together in your head, then this is the technique to master. In this recipe, roasted sprouts get a huge flavor boost by dressing them up in an Indian-spiced crumbly cornmeal-chickpea flour coating. Rich and filling, these can make a meal served with Spiced Yogurt Sauce (page 212), but they also sing alongside a chickpea curry and basmati rice.

8 tablespoons peanut oil

1-1½ pounds Brussels sprouts

⅔ cup cornmeal

3 tablespoons chickpea flour

1 teaspoon salt

1 teaspoon garam masala

½ teaspoon ground coriander

¼ teaspoon ground cumin

¼ teaspoon ground cinnamon

Pinch of cayenne

Lemon wedges (optional)

PREHEAT THE oven to 400°F. Prepare a large baking pan by pouring 2 tablespoons of peanut oil into it and spread it around the bottom of the pan.

➣For best results, purchase sprouts still attached to the stem; with these you’ll get a delightful assortment of sprout sizes from tiny to large, and they’ll be fresher, too. If you’ve never seen this before (looks a little like some kind of huge medieval clubbing weapon), search you local farmers’ market. If using prepacked supermarket sprouts, use up to 2 pounds, cutting any really big sprouts in half.

Trim and wash the Brussels sprouts, shake off any excess water, and pat dry lightly with a clean dish towel. Slice any really huge sprouts into two pieces. Place the sprouts in a large bowl, sprinkle with a little salt, and dust with 1 tablespoon of chickpea flour, tossing to coat every sprout.

In a small bowl, mix together the cornmeal, remaining chickpea flour, salt, garam masala, coriander, cumin, and cayenne. Pour in 6 tablespoons of the peanut oil and mix together with your fingers to form crumbs. Add the Brussels sprouts, toss to coat with the oiled crumbs, and press as much of the crumb mixture as possible onto them. It’s okay