Green Vegetable Side Dish for Thanksgiving

[Shel_B]

We (We means that I make it) have been requested to bring a "green vegetable side dish" to Thanksgiving dinner.  I can't think of anything creative that will stand up to traveling or that will be good eaten at room temp or would work well being reheated.  Any suggestions? 

 

PS: Green Bean Casserole - been there, done that.

 

Thanks!

[ChrisTaylor]

What's that Spanish classic--chickpeas and spinach? I'm sure I've seen it served cold, implying it'll withstand a bit of transportation. Works nicely with roasted meats if someone else is taking care of that part.

[Shelby]

This isn't pure veg....but it's SO DANG GOOD and it is great at room temp.  I've made this a ton of times and it's always a hit.

 

http://www.aspicyperspective.com/2012/11/savory-tart-green-bean-mushroom-tart.html

[gfweb]

Collards or kale, cooked down with some bacon, garlic, white wine, red pepper flakes...ie Greens in the Southern sense.

 

Reheats if not cooked to death in the first place, travels well.

[SylviaLovegren]

If you parboil brussel sprouts until just crisp tender, then cool them, they'll reheat nicely in a saute pan with butter or olive oil, salt and pepper. 

[Chris Hennes]

I second the brussels sprouts idea. A brussels sprout gratin reheats very well.

[cyalexa]

I second the southern greens idea. I frequently make them a day or two ahead and reheat them. I have even frozen them with good success.

[Mmmpomps]

Roasted cauliflower and Kale chips are both delish at room temp. If you can reheat scalloped potatoes they would work wonderfully. A friend just gave me a recipe for sweets and beets that I haven't tried yet but sound incredible. Sweet potatoes and beets roasted.

[Mmmpomps]

Ahem in Canada we do have green cauliflower

[pbear]

Another vote for brussels sprouts, but I'd go with roasted.

[Shel_B]

Ahem in Canada we do have green cauliflower

 

We have it here as well, although not sure if it's the right season for it now.

[Shel_B]

Toots and I discussed the situation and have decided to go with a Brussels sprouts dish.  Thanks so much for all the suggestions.

[Shelby]

Ok, but you have to make the green bean tart, too

[Shel_B]

Ok, but you have to make the green bean tart, too

 

I like it, but it's not a good fit for the family because of the cheese component and Toots is not a fungi fan.

[NancyH]

I strongly recommend Michael Symon's recipe for Brussels Sprouts. http://www.cookingchanneltv.com/recipes/michael-symon/roasted-brussels-sprouts-with-a-bacon-mustard-and-walnut-vinaigrette.html. 

[Anna N]

This isn't pure veg....but it's SO DANG GOOD and it is great at room temp.  I've made this a ton of times and it's always a hit.

 

http://www.aspicyperspective.com/2012/11/savory-tart-green-bean-mushroom-tart.html

This looks so good Shelby. I have made a note to return to it soon.

[Jaymes]

This looks so good Shelby. I have made a note to return to it soon.

Me, too Shelby. Thanks for posting it.

[FauxPas]

I like it, but it's not a good fit for the family because of the cheese component and Toots is not a fungi fan.

 

It's easier to make suggestions if we know some of these limitations in advance. I thought of a couple of veggie casserole dishes but wasn't sure you would want something that tends to be quite rich and they often have some cheese, so just as well I didn't post them. 

 

Ok, but you have to make the green bean tart, too

 

I've pinned it and plan to try it as an appie. It sounds very tasty! 

[ElsieD]

This isn't pure veg....but it's SO DANG GOOD and it is great at room temp.  I've made this a ton of times and it's always a hit.

 

http://www.aspicyperspective.com/2012/11/savory-tart-green-bean-mushroom-tart.html

Dang, but this looks good. Not being a huge green bean fan, I 'm going to try this with asparagus.

[Thanks for the Crepes]

I know Shel_B has already decided on brussels sprouts, but I just decided we're having spanakopita.

 

That is unless I can snag a fresh stalk of sprouts from TJ's. They usually have them at my local one in time for Thanksgiving, but I missed them last year. You might want to keep an eye out for them at your local Trader Joe's.

 

Hmm. I wonder what spanakopita would be like if you substituted shredded sprouts for part of the spinach?

[CatPoet]

I'm Swedish, I dont celebrate this but I do have a Christmas recipe that could work wonders.

 

Kale salad,  it is Kale, raisins, oranges, silver onion and almonds,  it easy to make, gives fresh note to heavy dinner and  back when I could eat it, I loved it. I could dig up the recipe when the kid is awake, she is snoring in the room with the cookbooks.

[Dave W]

A green side dish I've made in the past that people tend to like is from Jacques pepin: sautéed lettuce packets.

Get Boston Bibb or similar lettuce and slice whole heads in half. Boil in salted water until cooked, a couple minutes. Drain, allow to cool, fold into triangles and sautée in plenty of butter after seasoning. You could put some bread or cheese in the middle if you like but they're delicious.

[andiesenji]

While it is rather a pale green, one of my most favored side dishes from many years ago (also offered when I was catering) was braised celery.

 

I also relied on a buttered, sometimes cheese-topped broccoli or broccoli rabe  side dish.  Very similar to this one. which was always well recived by the folks who would NEVER touch brussels sprouts, no matter how they were prepared. 

 

Another favorite, especially among my Italian friends was a dish of broad beans and cipollini onions tossed with cooked pancetta and topped with a sweet/sour hot dressing made with the fat from frying the pancetta, balsamic vinegar and brown sugar.

[SylviaLovegren]

I'm Swedish, I dont celebrate this but I do have a Christmas recipe that could work wonders.

 

Kale salad,  it is Kale, raisins, oranges, silver onion and almonds,  it easy to make, gives fresh note to heavy dinner and  back when I could eat it, I loved it. I could dig up the recipe when the kid is awake, she is snoring in the room with the cookbooks.

 

How do you make it?  Do you cook the kale or is it raw?  So far, I haven't been a big fan of kale but I'm willing to learn and this sounds good.

[SylviaLovegren]

I strongly recommend Michael Symon's recipe for Brussels Sprouts. http://www.cookingchanneltv.com/recipes/michael-symon/roasted-brussels-sprouts-with-a-bacon-mustard-and-walnut-vinaigrette.html. 

 

That sounds really good.  Might be on my T-Day table!