There are so many nice greens to choose for Thanksgiving sides. Some of my favorite are Brussels sprouts, green beans, kale, chard, and of course broccoli. I have chosen some of my favorite recipes for Brussels sprouts and kale. These are especially easy and tasty and a great combination with the turkey.

 

Taken from’ Fine Cooking Magazine’ Dec. 2015/ Jan. 2016

 

Brussels Sprouts with Lemon and Thyme

Serves 6

1 ¼ lb. Brussels sprouts

2 Tbs. unsalted butter

1/3 cup finely chopped shallots (from 1 large)

Kosher salt

1 tsp. finely grated lemon zest plus 1 Tbs. fresh lemon juice (more juice as needed)

2 tsp. finely chopped fresh thyme

Freshly ground black pepper

Trim and halve the Brussels sprouts. Melt the butter in a 12-inch skillet over medium heat. Add the Brussels sprouts and shallots and stir until coated about 1 minute.

Add 1 cup water, and season lightly with salt. Cover and steam until almost tender, about 7 minutes.

Uncover and simmer until the water evaporates, 5 to 7 minutes more. Stir in the lemon zest, lemon juice, and thyme. Season to taste with more lemon juice, salt, and pepper. Serve immediately.

 

My favorite Brussels sprouts of all time it just so easy!

Place a pound of cleaned and halved Brussels sprouts on a cookie sheet. Heat the oven to 400 degrees F. Season the sprouts with salt and sprinkle with some olive oil over all. Add about 6oz. of chopped pancetta and sprinkle over all. Bake the sprouts for 15 minutes or until crisp. Sprinkle some balsamic vinegar over all the sprouts and bake for 5 minutes more. Delicious!

 

Taken also from ‘Fine Cooking Magazine’ Dec. 2015/ Jan. 2016

Butternut Squash with Kale and Dried Cranberries

Serves 6 to 8

½ tsp. ground allspice

¼ tsp. ground coriander

¼ tsp. paprika

Kosher salt

5 Tbs. extra-virgin olive oil

3 lb. butternut squash, peeled, trimmed, and cut into ¼-inch dice (about 4 cups)

1 ¼ to 1 ½ lb. kale, trimmed and cut crosswise into 2-inch-wide pieces (about 16 cups)

¾ cup chopped shallots (from 3 medium shallots)

2 medium cloves garlic, minced

½ cup dried cranberries

Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 400⁰F. Mix the allspice, coriander, paprika, and 1 tsp. salt in a small bowl. On a large rimmed baking sheet, toss the squash with 2 Tbs. of the oil and the spices; spread in a single layer. Roast, stirring once about halfway through, until browned and tender, 22-25 minutes.

Meanwhile, bring a large pot of salted water to a boil. Have ready a bowl of ice water. Add the kale to the boiling water and cook until tender, about 3 minutes. Drain and transfer to the bowl of ice water. Drain well and pat dry with paper towels.

Heat the remaining olive oil in a large heavy-duty skillet or Dutch oven over medium heat.

Add the shallots and cook, stirring, until just tender, about 2 minutes. Add the kale and garlic and cook, stirring occasionally, until the kale and garlic are coated.

Reduce the heat, add the squash, cover, and cook until the squash is heated through, about 5 minutes. Add the cranberries and stir gently to combine. Season with salt and pepper and serve.