To honor St. Patrick’s Day I’m offering five green vegetable recipes. Why not serve one of them tonight with your favorite corned beef and green cabbage or brats with sauerkraut and beer for dinner?
Brussels sprouts either baked or wilted—two different ways; green beans with shallots and shiitake mushrooms; sautéed mixed bitter greens; and roasted broccoli with pistachio and Parmesan cheese are unique in their own way so you can use this column as a green vegetable primer. Bon appétit!
Kelly’s Brussel Sprouts(Serves 4)1 pint Brussels sprouts, washed and trimmed
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 teaspoon caraway seeds
Pinch of red pepper flakes, according to tasteTo prepare:Preheat the oven to 400 degrees F.
Wash, cut off bottom of Brussels sprouts, and cut into quarters or sixths.
In a bowl, whisk olive oil, maple syrup, mustard, caraway seeds, and red pepper flakes together.
Toss the sprouts into the sauce and transfer them to a baking dish.
Cover and bake until the sprouts brown on the edges and tender in the center, about 20 to 25 minutes.
The cooking time depends on the size of the sprouts.Green Beans With Shiitake Mushrooms And Shallots(Serves 6)1 1/2 pounds green beans, stem ends snipped
3 small shallots, minced
4-5 fresh shiitake mushrooms, stems discarded, caps washed and slivered
1 tablespoon unsalted butter
1 tablespoon olive oil
Sea salt and freshly ground black pepper to tasteTo prepare:In a large pot of boiling water over high heat, drop the beans into the water by handfuls and cook until crunch tender, about six minutes.
Drain, plunge into cold water to stop the cooking process, and drain well.
Set aside.
Meanwhile, in a large skillet over moderate high heat, add oil and butter, when the foam subsides, add shallots and sauté until beginning to soften, about two minutes.
Add mushrooms and continue sautéing until browned and crispy.
Add beans, toss over high heat until they are hot, about two or three minutes.
Season with salt and pepper and serve at once.Mixed Bitter Greens With Leeks(Serves 4)1 1/2 pounds hearty mixed greens, (collards, mustard greens, spinach, kale, escarole)
2 medium leeks, white parts only, washed and julienned
3 cloves garlic, minced—optional
2 tablespoons olive oil
Sea salt or Dulse (found in Asian sections of market) and freshly ground black pepper to taste
About 1/3 cup vegetable or chicken stock, or waterTo prepare:Remove tough stems from the greens.
Wash greens in lukewarm water, swishing around for a few minutes, and with your hands, transfer them to a colander.
Observe the amount of sand in the bottom of the bowl.
Refill the bowl with cooler water; repeat the process until there’s absolutely no sand in the bottom of the bowl.
Finally rinse greens with cold water and drain well.
Coarsely chop the leaves and set aside.
In a large skillet over moderate high heat, coat the bottom with oil, add leeks and sauté until they begin to soften, about two minutes.
Add garlic, if using, and sauté until aromatic.
Add the greens with the accumulated water on the leaves, stirring constantly until all are in the pan.
Stir to blend, season with Dulse, salt and pepper, add stock, cover, and reduce the heat and simmer, stirring every now and then until the greens are tender, about 20 minutes.
Uncover and over high heat; stir until most of the liquid has evaporated.
Taste and adjust the seasonings and serve at once.Roasted Broccoli With Pistachios And Parmesan(Serves 4)1 head broccoli, washed and divided into florets
About 2 1/2 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
Freshly ground black pepper to taste
About 1 teaspoon Za’atar
1/2 cup chopped salted pistachios
About 2 ounces Parmesan cheese, freshly gratedTo prepare:Preheat the oven to 475 degrees F.
Line a large baking sheet with parchment paper.
Brush the paper with olive oil.
Cut each broccoli floret into even slices and transfer to a mixing bowl.
Drizzle oil and vinegar on the broccoli; add pepper, Za’atar, and pistachios.
Quickly and lightly toss it all together in the bowl and arrange the broccoli in a single layer on the prepared baking sheet.
Bake until the edges begin to brown, about four minutes, turn broccoli over, continue baking until tender to the point of a knife.
Baking time will depend on the thickness of the broccoli.
Remove from the oven and immediately sprinkle with Parmesan cheese and serve hot, warm, or at room temperature.Shaved Brussels Sprouts And Radicchio Wilted Salad(Serves 6)1 1/2 pounds Brussels sprouts, trimmed, halved and finely shredded
1 1/2 cups finely shredded radicchio
1 bunch scallions, thinly sliced
For the dressing:
1/4 cup red wine vinegar
1 tablespoon whole-grain mustard
About 1/2 teaspoon honey
Pinch of salt and freshly ground black pepper to taste
5 tablespoons extra virgin olive oil or more if needed
1/3 cup toasted hazelnuts, coarsely chopped
About 2 ounces Manchego cheese for gratingTo prepare:Using a benriner or very sharp slicing knife, cut Brussels sprouts and radicchio into very thin slices and transfer them to a large bowl, add scallions and set aside.
Whisk vinegar, mustard, honey, salt and pepper together.
Slowly add half of the oil and set aside.
Just before serving, in a large skillet over moderate high heat, heat remaining oil, add shallots and sauté briefly, add Brussels sprouts, radicchio and scallion mixture and stir, about one minute.
Add vinegar mixture, stirring constantly to completely coat the vegetables.
Sauté only until the vegetables just begin to wilt.
Toss in hazelnuts and grate some cheese on top.
Transfer to a serving bowl and serve at once.
Pass extra Manchego at the table.
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