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Italian Vegetable Side Dishes
RECIPES
Green Beans with Garlic, Parsley, and Bread Crumbs
Roasted Asparagus with Parmesan
Brussels Sprouts with Pancetta
Sauteed Cabbage
Green Beans with Garlic, Parsley, and Bread Crumbs
Roasted Asparagus with Parmesan
Brussels Sprouts with Pancetta
Sauteed Cabbage
Green Beans with Garlic, Parsley, and Bread Crumbs
(Serves 6)
Ingredients:
1 pound green beans, trimmed
Salt to taste
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1/4 cup olive oil
1/4 cup dried bread crumbs from coarse country bread
Directions:
Cook the beans in boiling salted water for 5 minutes. Drain and rinse the beans under cold water to stop the cooking. Pat the beans dry.
Heat the olive oil in a large skillet over medium heat. Saute the garlic and parsley for 1 minute. Add the crumbs and cook until crunchy and brown, about 3 minutes. Add the green beans and cook just to heat through. Transfer the beans to a serving dish and serve.
(Serves 6)
Ingredients:
1 pound green beans, trimmed
Salt to taste
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1/4 cup olive oil
1/4 cup dried bread crumbs from coarse country bread
Directions:
Cook the beans in boiling salted water for 5 minutes. Drain and rinse the beans under cold water to stop the cooking. Pat the beans dry.
Heat the olive oil in a large skillet over medium heat. Saute the garlic and parsley for 1 minute. Add the crumbs and cook until crunchy and brown, about 3 minutes. Add the green beans and cook just to heat through. Transfer the beans to a serving dish and serve.
Roasted Asparagus with Parmesan
(Serves 6)
Ingredients:
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan (optional)
2 lemons cut in wedges, for serving
Directions:
Preheat the oven to 400 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each.
Lay them in a single layer on a sheet pan and drizzle with olive oil.
Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender.
Sprinkle with the Parmesan and return to the oven for another minute.
Serve with lemon wedges.
(Serves 6)
Ingredients:
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan (optional)
2 lemons cut in wedges, for serving
Directions:
Preheat the oven to 400 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each.
Lay them in a single layer on a sheet pan and drizzle with olive oil.
Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender.
Sprinkle with the Parmesan and return to the oven for another minute.
Serve with lemon wedges.
Sauteed Cabbage
(Serves 4)
This looks like such a simple recipe but the cabbage is very sweet and tender. Serve sautéed cabbage with pork roasts, chops, or smoked ham.
Ingredients:
1/2 medium head cabbage
2 tablespoons butter
Salt and pepper
Directions:
Coarsely chop the cabbage into pieces approx. 1-inch wide x 2-inches long.
Melt the butter in a large skillet over low heat. Add the cabbage, salt, and pepper. Use tongs to turn the cabbage so that it all gets coated with some butter. Allow the cabbage to cook over low heat for 20 to 25 minutes, turning occasionally. The cabbage should be slightly crisp and tender but not browned.
(Serves 4)
This looks like such a simple recipe but the cabbage is very sweet and tender. Serve sautéed cabbage with pork roasts, chops, or smoked ham.
Ingredients:
1/2 medium head cabbage
2 tablespoons butter
Salt and pepper
Directions:
Coarsely chop the cabbage into pieces approx. 1-inch wide x 2-inches long.
Melt the butter in a large skillet over low heat. Add the cabbage, salt, and pepper. Use tongs to turn the cabbage so that it all gets coated with some butter. Allow the cabbage to cook over low heat for 20 to 25 minutes, turning occasionally. The cabbage should be slightly crisp and tender but not browned.
Vegetable Side Dishes
COOKING WITH COLOR
Sage Butter
Mashed Potatoes
Mashed Potatoes
Peel and halve 3 medium russet potatoes. Put in a microwave-safe bowl, cover with plastic wrap, and make a small hole in the plastic with a knife. Microwave until tender, 12 to 15 minutes. Remove from the microwave and allow to rest for 2 minutes. Mash the potatoes with 1 to 1-1/4 cups hot milk. Season with salt and pepper. Melt 3 tablespoons butter in a small skillet over medium heat and cook until golden brown. Add 8 to10 fresh sage leaves and cook 30 seconds more. Pour over the potatoes and serve.
VEGETABLE SIDE DISH COLLECTION > ITALIAN VEGETABLE SIDE DISHES
INGREDIENTS
Brussels Sprouts with Pancetta
(Serves 2)
How to trim Brussels sprouts:
With a sharp knife, trim off a small amount of the end of each sprout. Peel off the outer leaves until you see a slightly lighter green, clean, shiny surface emerge. Some sprouts will require you to peel off more leaves than others.
Ingredients:
15 -20 Brussels sprouts, trimmed
1 tablespoon olive oil
4 ounces pancetta, cut into 1/4-inch dice
1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
Salt and pepper
Directions:
Cook the sprouts in boiling water for 5 minutes; drain and cool. When the sprouts are cool enough to handle, cut them in half lengthwise. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the pancetta.
Cook the pancetta until it is brown and crisp, about 5 minutes.
Transfer the pancetta to a paper-towel lined plate. Set aside.
Leave about 2 tablespoons of grease in the skillet; remove any excess.
Add the butter and onion to the skillet over medium-high heat. Saute the onion for 1 minute. Add the Brussels sprouts and the garlic; season with salt and pepper. Saute the mixture for 5 to 6 minutes, stirring occasionally until the sprouts are brown and slightly caramelized. Stir in the reserved pancetta and serve.
(Serves 2)
How to trim Brussels sprouts:
With a sharp knife, trim off a small amount of the end of each sprout. Peel off the outer leaves until you see a slightly lighter green, clean, shiny surface emerge. Some sprouts will require you to peel off more leaves than others.
Ingredients:
15 -20 Brussels sprouts, trimmed
1 tablespoon olive oil
4 ounces pancetta, cut into 1/4-inch dice
1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
Salt and pepper
Directions:
Cook the sprouts in boiling water for 5 minutes; drain and cool. When the sprouts are cool enough to handle, cut them in half lengthwise. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the pancetta.
Cook the pancetta until it is brown and crisp, about 5 minutes.
Transfer the pancetta to a paper-towel lined plate. Set aside.
Leave about 2 tablespoons of grease in the skillet; remove any excess.
Add the butter and onion to the skillet over medium-high heat. Saute the onion for 1 minute. Add the Brussels sprouts and the garlic; season with salt and pepper. Saute the mixture for 5 to 6 minutes, stirring occasionally until the sprouts are brown and slightly caramelized. Stir in the reserved pancetta and serve.
Green Beans with Garlic, Parsley, and Breadcrumbs
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