Many years ago, my husband Ted and I participated in a potluck Thanksgiving dinner. Being from out of town, we were asked to bring something easy, carrots and celery for a dip. However, when we arrived, we realized that our celery was the only bit of green on the entire holiday table. Turkey, potatoes, stuffing, gravy, onions: all brown. No green vegetables, and no salad.
Our own holiday menus feature plenty of green along with the traditional bird and sides. We always serve salad, and at least one green vegetable. Here are some of our favorites, to consider as you're putting the finishing touches on your own menu.
Two of our favorite green vegetables together, Brussels and broccoli with maple mustard vinaigrette (top photo) brings a little bit of the tang of Dijon mustard to the table.
Another way to get Brussels sprouts on the table, this salad of raw shaved Brussels sprouts with dried cranberries, feta and pine nuts will surprise and delight your guests, who might not even realize there are Brussels in it!
Escarole is one of those dark leafy greens we should all be eating more often. It's a bit bitter until you cook it, when it mellows. Toss it with some garlic, and top with parmesan cheese, and this dish of sautéed escarole with garlic and parmesan cheese is a real winner.
Not all greens need to be dark and leafy. This dish of wilted cabbage with warm lemon-dill dressing might be described more as light and fluffy.
Broccoli raab with honey and grapes, a recipe from my friend Julia, exemplifies the combination of bitter and sweet that works so well on the holiday table. Raab (sometimes spelled rabe) is a healthy, dark leafy green. I'd never have thought of this pairing of ingredients myself. It's crave-worthy, so please try it.
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