Winter Green Vegetables Recipes

WINTER GREEN VEGETABLES

Winter Green Vegetables image

entered for green, eggs & ham tag Variation: Broccolini can be replaced with broccoli if preferred.

Provided by Sonya01

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

20 g butter
1 tablespoon oil
3 baby fennel, trimmed, washed and thinly sliced
200 g Broccolini, trimmed and washed
200 g snow peas, trimmed and washed
200 g green beans, trimmed and washed
2 tablespoons water

Steps:

Heat butter and oil in a large saucepan over high heat until hot.
Add fennel and cook, stirring often, for 2 minutes. Add broccolini, snow peas and beans. Toss until well combined. Add water and cover.
Cook, stirring every minute, for 2 to 3 minutes, or until vegetables are just tender. Season with salt and pepper.

Nutrition Facts : Calories 79.1, Fat 4, SaturatedFat 1.5, Cholesterol 5.3, Sodium 62.7, Carbohydrate 10.2, Fiber 4.3, Sugar 1.4, Protein 2.3

ROASTED WINTER VEGETABLES

Roasted Winter Vegetables image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.

GREEN GREEN SPRING VEGETABLES

Green Green Spring Vegetables image

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/4 pound French string beans (haricots verts), ends removed
Kosher salt
1/4 pound sugar snap peas, ends and strings removed
1/4 pound asparagus, ends removed
1/2 pound broccolini, ends removed
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, sliced
1/2 teaspoon freshly ground black pepper

Steps:

Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

WINTER GREENS WITH BACON BUTTER

Winter greens with bacon butter image

We used kale in this sumptuous side dish, but any winter green would work well. Try cavolo nero or chard.

Provided by Cassie Best

Categories Side dish

Time 35m

Number Of Ingredients 3

Ingredients

6 rashers smoked streaky bacon
140g salted butter , softened
400g kale or other winter greens

Steps:

Heat grill to a medium-high setting. Cook the bacon under the grill until really crisp, turning halfway through cooking. Remove, drain on kitchen paper and leave to cool.
Put the bacon in a food processor and whizz until finely chopped. Add the butter and some black pepper, and blend again until combined. Transfer to a dish, or roll in cling film and chill for up to 3 days, or freeze for 2 months.
Bring a large pan of salted water to the boil. Add the kale and cook for 3-4 mins until tender. Drain well, then top with half the butter (see tip, below), and toss to help it melt and coat the kale.

Nutrition Facts : Calories 140 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

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