Mia here, the newsletter editor for New York Times Cooking, filling in for Emily.
I am a grown woman who enjoys eating her vegetables.
I say this not as a terrifically awkward introduction, but as a reminder to myself.
Which is why I’ve begun seeking out — and cooking on repeat — recipes that welcome increasing their vegetable matter, particularly those good-for-you leafy greens.
Am I effortlessly upping the nutritional and virtuous content of my easy dinner?
Persons:
Mia, Emily, I’ve
Organizations:
New York Times