November 21, 2011 05:31:30 PM
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Normally I like my brussels sprouts with bacon and my spinach with stir fried with some sesame oil, but for Thanksgiving I seem to go opposite with these two vegetables. When I first hosted an orphans thanksgiving I made a brussels spouts has with lemon zest recipe I saw in the NYTs. Thinly slice 2 pounds of spouts and then toss in 2 T of fresh lemon juice and lemon zest (set some aside) and then sit for a couple of hours. Before you're ready to serve, chop up a 3-4 cloves of garlic. Heat an equal amt of olive oil and butter in a skillet. Toss in the spouts, garlic, 2 T of poppy seeds (or mustard seeds - I have poppy on hand usually) and stir until just wilted, add some salt and pepper (and a splash of white wine if you'd like), stir for another minute or two. Transfer it to a bowl and sprinkle rest of the lemons zest and serve. It's light, bright and refreshing compared to the heavier items on the table, like my next fave thanksgiving recipe.

The spinach recipe comes from Ruth Reichel's Comfort me With Apples. take 1 - 1.5 pound of spinach (fresh), clean and drain. Boil spinach in water, until just wilted and drain. While you're waiting for the spinach to cool, chop one medium onion and 4-6 cloves garlic. Grace 6 oz of cheddar cheese.

Drain the spinach and chop. Melt butter 3-4 T in a large skillet. cook onion until it becomes translucent. Add salt and pepper and add 1 t of Cayenne pepper (you can go less, but I like it more) and garlic. Add in spinach and cheese, stir until cheese is melted.
Transfer the mixture into a shallow baking dish and cover it with bread crumbs. Cook at 350 for 20 mins and serve.

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lynn

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