Delicious Green Vegetables

Harvest time, thanksgiving time! And I am not going to give you my favorite turkey recipe. To tell the truth, I like turkey on Thanksgiving, but I am moving toward less and less meat in my diet, for environmental reasons. And what’s not to love about vegetables?
Both green beans and brussels sprouts are on sale at No Frills for $1.97/lb. And both can be made into a couple of my favorite side dishes – for Thanksgiving, or any meal. At a beautiful time of year.

Green Bean Salad

1 pound fresh green beans
1-5 cloves garlic
1-2 tablespoons olive or other vegetable oil
2-3 tablespoons fresh lemon juice
salt and pepper to taste

This is a very simple dish, which never fails to please. Note that the amounts of ingredients for the dressing vary, because you really have to decide how you like it.
Wash and prepare the green beans. I just take off the stem end, but slice lengthwise or into shorter pieces if you want. Then steam or boil the green beans for about 8 minutes, or to the point where they are still a bit crunchy. Remove from the hot water so that they do not continue to cook.
Chop or crush the garlic (more or less to taste) and add to the beans, then add the olive oil and salt (to taste). Stir and allow to rest for a minute or two, then add the lemon juice and pepper (to taste).
I like my beans garlicky and lemony, so I would use the larger amounts above, but feel free to use less (or more!).
Serve warm or cold.

Braised Brussels Sprouts

1 pound brussels sprouts
3 tablespoons olive oil or butter
1/2 cup vegetable stock or water
salt and pepper to taste

I find this dish absolutely wonderful. There is something about the texture of brussels sprouts cooked this way that is so deep and satisfying.
Combine the sprouts, oil or butter, and stock in a skillet with a lid. Simmer with the lid on until the brussels sprouts are tender, which will be anywhere from 5 to 10 minutes. Check during cooking and add stock or water if needed.
Take off the lid, and raise the heat to boil off any remaining liquid, then adjust heat to sizzle but not burn. Do not stir much. Just let the sprouts brown for a while, then shake once or twice, every few minutes, until nicely glazed and golden – green.
Serve hot or at room temperature.


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