Brush roughly cut root vegetables with olive oil and season with salt,
pepper, and garlic, and roast.

Sauté garlic, onions, and bell pepper, add some shredded greens (collard,
turnips green, mustard, kale, chard - what you like) and stock or white
wine, and cover the pan while it steams. Stir occasionally. When the green
are tender, squeeze in some lemon juice and garnish with toasted pine nuts.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Elisa" > wrote in message
...
> I've been asked to bring the vegetable dish for Thanksgiving. Today I did
> some test recipies to see what was good. One was a zucchini recipe with
> red pepper and provolone. Almost like a crustless quiche. It was pretty
> good. Then, I made a cauliflower and spinach recipe with gruyere. Yuck.
> Anyone have any tried and true, but awesome (read: not green bean
> casserole) vegetable recipes to go with the Thanksgiving meal?
>
> Elisa
>