Two ways to add greens to your Thanksgiving table
Panzanella-ish kale salad + green beans almondine 💚
Hi friends,
Thanksgiving prep continues here on TNB! So far, we’ve covered options for meatless mains, beloved sides, and unique root vegetables.
Today, I’m sending along two more brand new side dishes that just went live last week…
Unlike other greens – say, romaine or arugula – kale can be a bit challenging to incorporate into your salad repertoire. Tuscan kale, in particular (a.k.a. lacinato kale, dinosaur kale, and cavolo nero), seems to scare a lot of home cooks with its stiff, textured leaves and slightly bitter taste.
However, once you learn the principles of a great Tuscan kale salad, you’ll be a convert.
This version with roasted delicata squash, quick-pickled red onions, and chipotle croutons is an excellent cold weather salad, if I do say so myself. The crunchy greens and soft, sweet squash work together perfectly, while the homemade croutons give it a panzanella vibe.
To bookmark this recipe for later, save it on Pinterest.
Green beans and almonds are a match made in ingredient heaven, as evidenced by the time-honored dish known as green beans amandine (“almondine” when Anglicized).
In the classic preparation, snappy blanched green beans are garnished with a crunchy, garlicky almond topping, plus a squeeze of lemon juice for a touch of brightness.
I remembered about this brilliant recipe just in time for this year’s holiday lineup. But instead of blanching the green beans, I decided to roast them because the caramelization adds so much flavor to the vegetable.
To bookmark this recipe for later, save it on Pinterest.