Vegetables Galore For The Holidays

There is a secret to my broccolini recipe, which has just three primary ingredients. The trick is to blanch the broccolini before sautéing it with garlic. This spectacular vegetable side works well with a roast beef, pork or duck main dish—perfect for the holidays.

If you are serving a ham or turkey for dinner, these delicious collard greens are ideal. Or, if fish is your pleasure, look no further than this roasted fennel with red bell peppers. The delicate flavor combination tastes great with fowl, too, but be sure to coordinate by using the same herb on the main course.

Bon appétit!

Sautéed Broccolini, Garlic And Grape Tomatoes(Serves 4)1 bunch broccolini, washed

3 tablespoons avocado oil

3 large cloves garlic, thinly sliced

Sea salt and freshly ground pepper, to taste

10 grape tomatoes, washedTo prepare:Trim ends of the broccolini stems. If thick, cut in half, leaving the tops intact.

Blanch the broccolini in a large pot of boiling salted water, until crunch tender.

Transfer to a strainer.

Run under cold running water to stop the cooking process.

Drain well.

Coat the bottom of a skillet, or saucepan, with oil.

Place over moderate high heat.

Sauté the garlic slices, until they are soft, translucent and light brown on the edges, about 2 to 3 minutes.

Add drained broccolini, salt and pepper.

Sauté, stirring constantly and adding more oil if necessary, until hot, about 5 minutes.

Transfer to serving platter and keep hot.

Immediately add tomatoes to the hot pan.

Sauté until the skins blister, about 1 minute.

Arrange tomatoes around the broccolini.

Serve at once.MJ’s Collard Greens For The Holidays(Serves 6)2½ pounds (3 bunches) collard greens, washed, tough stems removed

6 ounces pancetta, cut into 1/2-inch-thick lardons, or thick sliced bacon

6 large cloves garlic, chopped

1/4 teaspoon red pepper flakes, to taste

1 cup good quality chicken stock

1/3 cup good quality balsamic vinegar

Sea salt and freshly ground black pepper, to taste

Crushed red pepper flakesTo prepare:Wash collard greens in warm water.

Drain well.

Wash again to remove sand.

Fold leaves in half.

Remove center stalks.

Stack folded leaves.

Roll the leaves like a cigar.

Cut collard greens into 1/2-inch ribbons using a sharp knife.

Sauté pancetta in a large casserole dish over moderate high heat, until brown and crispy.

Transfer pancetta to a paper towel-lined plate with a slotted spoon.

Reserve.

Add garlic and pepper flakes to the same pan.

Briefly sauté.

Stir in half the collard greens.

Sauté briefly.

Add stock and vinegar.

Cover.

Cook for 5 minutes.

Add remaining collard greens.

Bring to a boil, adding more stock if necessary.

Reduce heat.

Simmer, until greens are tender, about 20 to 30 minutes.

Season with salt and pepper, to taste.

Add reserved pancetta.

Toss to blend.

Sprinkle with red pepper flakes.

Serve at once.Roasted Fennel With Red Bell Peppers And Petit Pois(Serves 6)1 large head fennel, trimmed and thinly sliced

2 tablespoons extra virgin olive oil

2 teaspoons fresh rosemary, roughly chopped

Sea salt and freshly ground black pepper, to taste

2 to 3 large shallots, finely chopped

2 firm medium red bell peppers, cored, seeded and thinly sliced

1½ cups extra fancy petit pois, defrosted and blanchedTo prepare:Preheat the oven to 425ºF.

Line two baking sheets with parchment paper.

Trim fennel fronds and cut off the bottom of the bulb.

Cut fennel into thin slices.

Transfer slices to a bowl.

Drizzle with oil, until it glistens.

Sprinkle with rosemary, salt and pepper.

Mix well.

Arrange fennel slices in single layer on the prepared pan.

Roast, stirring every now and then, until brown and tender to the point of a fork, about 10 minutes.

Wash bell peppers.

Remove core and seeds from bell peppers.

Cut into thin, lengthwise strips.

Place in bowl.

Drizzle with oil.

Season with rosemary, salt and pepper.

Arrange in single layer on prepared pan.

Scatter shallots over the peppers, adding oil if necessary.

Roast, stirring every now and then, until peppers are brown on the edges and tender to the point of a fork, about 7 to 8 minutes.

Transfer roasted vegetables to a wire rack set over a pan to catch the excess oil.

Arrange fennel and peppers on a microwave-safe platter.

Cover with plastic wrap and set aside.

Place vegetable platter in microwave just before serving.

Reheat, until hot and steamy, about 2 to 3 minutes.

Blanch petit pois in boiling water, about 2 minutes.

Arrange peas around the edge of the platter.

Serve at once.