It's winter again

"It's winter again: the sky's a deep headstrong blue, and the sunlight pours through

the open living-room windows because the heat's on too high in here, and I can't turn it off.
For weeks now, driving, or dropping a bag of groceries in the street, the bag breaking,

I've been thinking: This is what the living do."

- from "What the Living Do", by Marie Howe

Caramelized Winter Vegetables

(from Fresh and Green Table by Susie Middleton)

2 tsp sherry vinegar

2 tsp maple syrup

4 ounces kale or collard greens

3 Tbsp extra-virgin olive oil

10 ounces rutabaga, peeled and cut into 1/2 inch dice (note: be sure to measure it, rather than using a whole rutabaga. I did the latter; it was still very good, but took much longer to cook.)

8 - 9 ounces carrots, peeled and cut into 1/2” dice

10 ounces Yukon Gold Potatoes, peeled and cut into 1/2” dice

kosher salt

1 large onion, cut into 1/2” dice

1 Tbsp minced garlic

freshly ground pepper

In a small bowl, combine the vinegar and maple syrup and whisk until combined. Set aside.

Remove the stems from the kale or collard by holding stem with one hand and pulling the leaves away with the other hand. Rip the leaves in half lengthwise. Make a stack of leaves, roll them up, and cut into very thin ribbons. Set aside.

In a large nonstick skillet, heat olive oil over medium-high heat. Add rutabaga, carrots, potatoes and 1 tsp salt. Stir and toss well until the veggies are evenly coated with oil. Reduce heat to medium, cover partially, and cook for 15 minutes, stirring every couple of minutes. Add onion and 1/2 tsp salt and continue to cook, uncovered. Reduce heat slightly if necessary, and add a little more oil if the pan seems dry. Continue cooking until vegetables are tender and browned, about another 15 minutes.

Fold in the garlic and cook until fragrant, about 30 seconds. Gradually add kale or collard in small handfuls until they are all wilted, about 2 minutes. (Don’t add all at once or they won’t get evenly dispersed.)

Remove pan from the heat, taste and season with more salt, if required. Sprinkle with sherry-maple mixture, stir, and serve warm.

Can be served with polenta or noodles, or on its own.