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Any green side dish inspirations out there?
Posted on 12/15/16 at 8:28 am
Posted on 12/15/16 at 8:28 am
Doing an early Christmas luncheon on Sun....prosciutto wrapped pork tenderloins w apple chutney (old Ina Garten recipe), with the latest-greatest roasted potato recipe from Food Lab/Kenji. Want something green and bitter/bracing as a side.....considering a winter slaw in a vinaigrette (but might shift that to a starter/salad). Don't really want a creamed spinach or sautéed greens dish. What'cha got?
13
Posted on 12/15/16 at 8:34 am to hungryone
Roasted Brussels sprouts tossed in cooked down pancetta and shallots/garlic
roast the sprouts in a hot oven 450-500 until crispy
while doing that brown some pancetta, add the shallots and garlic. Once the Sprouts are cooked (about 10-15 minutes) and mix in
Remove from the pan and dress with a nice Balsamic
roast the sprouts in a hot oven 450-500 until crispy
while doing that brown some pancetta, add the shallots and garlic. Once the Sprouts are cooked (about 10-15 minutes) and mix in
Remove from the pan and dress with a nice Balsamic
This post was edited on 12/15/16 at 8:37 am
Posted on 12/15/16 at 8:34 am to hungryone
roasted broccoli salad? or is that too "starterish"?
Posted on 12/15/16 at 8:35 am to hungryone
oven-roasted broccoli is good and simple
Posted on 12/15/16 at 8:40 am to hungryone
Rice pilaf
Posted on 12/15/16 at 9:12 am to hungryone
Rub some kale with olive oil and a little salt until the leaves are a little more tender. Ribbon-cut the kale. Toss with an orange vinagrette and some crushed walnuts.
Posted on 12/15/16 at 9:15 am to hungryone
Maybe a mint or pepper jelly for the tenderloins depending on your preference? 
Posted on 12/15/16 at 9:40 am to hungryone
Keep it simple, go with some snap beans sautéed in butter, garlic and chiles
Posted on 12/15/16 at 9:43 am to hungryone
Posted on 12/15/16 at 9:51 am to Dire Wolf
the answer to any green side dish questions is always brussels sprouts
always
always
Posted on 12/15/16 at 2:03 pm to hungryone
Man, y'all are into Brussels sprouts. Not a favorite of mine (though I'll admit to liking the wood fired BS at Shaya). Will prob go w a medley of roasted broccoli and cauliflower, plus a French style grated carrot salad like this: LINK
And maybe some skinny haricots verts, too.
And maybe some skinny haricots verts, too.
Posted on 12/15/16 at 2:12 pm to hungryone
Fresh collard greens picked this time of year are as good as it gets. Cooked down for 3 hrs with some shredded bacon. Yum.
Posted on 12/15/16 at 2:15 pm to Nawlens Gator
a good green bean almondine never disappoints
Posted on 12/15/16 at 2:19 pm to dallastiger55
I just like simple boiled green beans until tender, drain, butter, salt, pepper and lemon zest. About as basic as it gets.
Posted on 12/15/16 at 4:43 pm to hungryone
I believe I saw the potato procedure if they're the parboiled roasted potatoes. I parboil them often, but not baking soda or was it powder in the water? Have you tested them yet?
Posted on 12/15/16 at 5:03 pm to Gris Gris
Did test the parboil, shake w/seasoned oil enough to break up the outer surface of the potato, then roast method: it creates a thin/light but very crispy crust over a creamy potato. It is distinct....but I don't know that I like so much better than my usual leave-the-skin-on method.
Posted on 12/15/16 at 5:31 pm to hungryone
Stewed okra is one of my favorite things to eat with pork.
Posted on 12/15/16 at 5:35 pm to hungryone
What I love about parboiling them first is the creamy inside with crispy outside with or without the skin. I roasted some last week, seasoning the water in the parboil as I do often, and they were just delicious. I let them dry well and they usually have some of the effect he gets, naturally rather than by tossing them around. I understood the tossing around as soon as I saw it from my own experience.
Posted on 12/16/16 at 7:34 am to hungryone
Smothered cabbage or BBQ asparagus (made in oven)
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