I just love a colorful plate of food. It gives such a fresh and healthy look to a meal. And since I have to eat my vegetables anyway, I might as well have fun using vegetables to add some color to our dinner table.
I usually keep side vegetables very simple: steamed broccoli, a simple spinach salad, carrot sticks, canned or frozen corn, etc. Let's be real, if I'm taking time to make a substantial main dish, it's very rare that I'm going to make fancy side dishes too. But if we're having leftovers of a main dish, then I might actually take the time to plan something more interesting for the side. It's sometimes nice to add something different to the meal the second time around.
Cabbage and Green Beans
Note: The cabbage and beans pictured above are a bit crunchy. If you prefer them softer then see the instructions for adding chicken broth for more tender vegetables. Although they are a bit wetter and not such a vibrant color, I think tender, simmered cabbage is delicious.
Ingredients:
1 small head red cabbage
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2-2 cups chicken broth, optional (see note)
1 lb. fresh green beans, rinsed and trimmed
Directions:
1. Rinse cabbage and cut into thin slices, discarding the tough core pieces.
2. In a large pan add butter and olive oil. Cook over low heat until butter is melted. Add cabbage to pan and sprinkle with salt and pepper.
Crunchy version: Saute 10 minutes over medium-high heat, stirring occasionally. Add the green beans and continue cooking for about 5 minutes longer.
Tender version: For more tender vegetables, instead of sauteeing for 15 minutes, saute cabbage for 3-4 minutes then add 1/2-2 cups chicken broth. Bring to a boil, then reduce ehat and simmer, covered, for about 8 minutes. Add the green beans and simmer an additional 5-7 minutes, until beans and cabbage are tender.
Source: adapted from: http://divascancook.com/southern-cabbage-recipe/ and http://www.foodnetwork.com/recipes/ina-garten/sauteed-cabbage-recipe.html#!
