It’s no secret that fall makes it extra hard to get in our greens as the holidays roll around with the temptation of indulgent dishes swarming with delicious carbs. No one wants to be on a diet during the most “wonderful time of the year”, but with Chef Adrianne’s solution of sneaking in dark leafy greens into festive dishes, you won’t miss out on the delicious festivities or have regrets when beach bod season is back!
Adding greens to a dish fills you up quicker without adding a lot of carbs and calories. In addition, greens are loaded with tons of fiber which makes for great digestion that won’t make you retain a ton of water, make you feel sluggish. Leafy greens are also incredibly nutritious and very high in all sorts of vitamins, minerals and antioxidants. This includes calcium, which has been shown to aid fat burning. Roasting the greens deepens the nutritional value as well as the flavor….it’s all about flavor after all.
Adrianne Calvo, chef, author, television personality, and restaurateur has been in the business of reinvigorating taste buds since 2007. With four cook books under her belt, Chef Adrianne has cooked up an extensive inventory of recipes reflecting tastes from across her experiences as a chef and worldwide travels. Her restaurant, Chef Adrianne’s Vineyard Restaurant and Wine Bar, located in Kendall, Florida dazzles the surrounding area with its sophistication and rotating menu. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense to enhance another, providing maximum flavor.
Checkout the recipe for Chef Adrianne Evergreen Autumn dish and try it at home.
Evergreen Autumn Recipe
Roasted Greens and Sweet Potato + Maple and Spicy Mustard Vinaigrette
- 2 Sweet Potatoes, rough cut
- 2 cups Organic Kale
- 1 cup Organic Brussel Sprouts, halved
- 1/2 cup Pecans, chopped, and toasted
- 1/2 cup Dried Cranberries
- 1/2 cup Goat Cheese, crumbled
- 1 tablespoon Maple Syrup
- 1 tablespoon Spicy Mustard
- 1 teaspoon Dijon Mustard
- 1 teaspoon Champagne vinegar
- 1 tablespoon Extra Virgin Olive Oil
- Kosher Salt and freshly ground Black Pepper
Preheat the oven to 400 degrees F. Bring a small pot of water to boil. In a small bowl, whisk together maple syrup, two mustards, vinegar, and olive oil until well blended. Season to taste with kosher salt and pepper. Set aside. On a cookie sheet, add the brussel sprouts and kale. Roast for 10-15 minutes or until they begin to char. Meanwhile, boil the sweet potato chunks for 10-12 minutes or until fork tender. Drain and set aside. To assemble the dish, place the roasted greens on the plate then dot with the sweet potato. Add the toasted pecans, dried cranberries, and goat cheese. Drizzle with the maple and spicy mustard vinaigrette.