The Orange and the Green

There are some instances where the combination of orange and green doesn’t work so well—like Northern Ireland—but when it comes to food, it’s hard to go wrong when you put the two together. Take a dark leafy green and introduce it to an orange-fleshed vegetable and you have a vegetable powerhouse. Nutritional benefits aside (and there are many—dark leafy greens and orange-fleshed vegetables are the Mick Jagger and Keith Richards of superfoods), they just taste really good together. And they look pretty on the plate next to each other, making them the Brad Pitt and Angelina Jolie of superfoods.

And they just so happen to be in season during winter, the season of resolution. If you’re searching around for dietary alternatives to holiday excesses like salami-and-cheese cracker sandwiches washed down with a bottle of wine, look to the orange and the green. Even if you cook them in cream and butter, it’s hard not to feel virtuous and healthy when these two are on your plate, in the same way a Prius might ease your guilt about driving the two blocks to the store.

There are endless ways to combine these two, but in the following posts I present some of my favorites. First up: The Classic.