It’s difficult to get your daily quota of green veggies during the holidays. There are so many goodies around the house and it’s easy to find yourself munching Christmas cookies or fudge with your morning coffee! The day can only go downhill from there.
Here are some great side dish recipes we’ve recently tried and enjoyed. Get some “green” back into the Christmas season! Bon appétit!
KALE-AND-COLLARDS SALAD
When making this bracing salad, dress the kale and collards in advance to tenderize them.
1 bunch fresh collard greens (about 8 oz)
1 bunch Tuscan Kale (about 8 oz)
3/4 cup sweetened dried cranberries
Lemon Dressing
3 Bartlett pears, sliced
2 avocados, peeled and diced
1 Tbsp. fresh lemon juice
1 small head radicchio, shredded
3/4 cup chopped toasted pecans
6 cooked bacon slices, crumbled
1. Trim and discard tough stalks from centers of collard and kale leaves; stack leaves, and roll up, starting at 1 long side. Cut into 1/4 inch thick slices. Toss collards and kale with cranberries and Lemon Dressing in a large bowl. Cover and chill 1 hour.
2. Toss together pears and next 2 ingredients just before serving. Toss pear mixture, radicchio, pecans, and bacon with collard mixture. Serve immediately.
Lemon Dressing
Whisk together 1/4 cup fresh lemon juice; 2 garlic cloves, minced; 2 tsp. Dijon mustard; 1 tsp. kosher salt; and 1/2 tsp. freshly ground black pepper in a small bowl; add 1/2 cup olive oil in a slow steady stream, whisking constantly until smooth. Makes about 1 cup.
BRUSSELS SPROUTS with BALSAMIC and CRANBERRIES
3 pounds Brussels Sprouts
1/2 cup Olive Oil
Salt and Pepper
1 cup Balsamic Vinegar
1/2 cup Sugar
1 cup Dried Cranberries
1. Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole).
2. Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
3. Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes (careful not to over-reduce).
4. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
