Roasted Kale and Sweet Potatoes With Eggs and Rosemary Chicken Ragù

Credit…Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

Congratulations! You’ve made it through February, the shortest — and longest — month of the year. We all get extra credit too, because it’s a leap year. But next time I’d like a leap day in June, please.

For now, let’s ring in March like the pros we are with a brand-new Ali Slagle recipe. Her latest article for The New York Times goes deep on roasting vegetables, offering three fresh takes on how to employ the oven’s high heat to caramelize dense roots, sturdy broccoli florets and even hardy greens.

In her recipe for roasted kale with sweet potatoes and eggs, she starts by roasting sliced sweet potatoes on a sheet pan until velvety, and then adds layers of kale, eggs and coconut flakes on top. I can’t wait to try it: The combination of plush sweet potatoes, crispy kale leaves and runny eggs drizzled with a creamy peanut butter harissa sauce has me deeply intrigued. And since it’s an Ali recipe it’ll be easy, too.

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Roasted Kale and Sweet Potatoes With Eggs

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Two more excellent Ali recipes to consider this week: her oven-steamed fish with mixed-nut salsa and her rosemary chicken ragù.