October: Simple Side Veggies


The simple things are always the best. I wanted a green to go with salmon one night. So I did the simplest thing possible.


1 lb spinach
a pinch of nutmeg.

Wash the spinach and wilt it in a frying pan. Swirl in 1 tbsp butter and finish with a pinch of nutmeg. Simple and could not be better.

Serves 1-2. Spinach really cooks down–I remember cooking 6 lbs for 4 of us in Alabama one night.


We’re not used to cooked celery, other than braising, but as I had an abundance I tried this.


1 bunch of celery.  Clean and cut across the stems. Use the leaves as well.
Unsalted Butter, 2-4 tbsp
4 tbsp heavy cream
Salt and pepper

Melt the butter in a saute or fry pan, and add the celery.  Cook until semi-soft.

Add the heavy cream, salt and pepper. Cook until the celery is coated.

Serves 4 – 6 as a side dish.

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Polenta With Sauteed Swiss Chard And Raisins

This is my favorite 5 minute recipe for when I’m hungry and need comfort food. I make it a lot in the colder months when I get home late and want something delicious and fast.


1 cup of 5 minute polenta
4 cups of water
1 Tbs of salt
2 Tbs of butter
1/4 cup light cream
1/4 cup of grated parmesan
1.5 lbs of Swiss chard, stemmed and sliced
1/4 cup of olive oil
1 medium onion, sliced
6 cloves of garlic, peeled and sliced
salt and pepper
1/4 cup of golden raisins
additional parmesan for garnish

Polenta With ChardBring the 4 cups of water to a boil in a medium pot. When boiling add the salt. Slowly pour in the polenta and stir. Keep stirring until it has softened and thickened. About 5 minutes. Add the butter, cream and parmesan and stir until blended. Cover and hold.

While the polenta is cooking prepare the greens.

Wash, stem and tear or slice the chard. Slice the onion and garlic. Heat the oil in a large skillet. Sauté the onion until it is soft. Add the chard and garlic and stir to coat with the oil. Add salt and pepper. Cover and cook, stirring every 2 to 3 minutes until the greens are tender, 7 to 8 minutes. Add the golden raisins. Uncover and stir until most of the moisture has evaporated.

Spoon the polenta into 4 serving bowls. Top each with the sautéed greens.

Sprinkle with additional parmesan if desired.

Adapted from “The Complete Italian Vegetarian Cookbook” by Jack Bishop

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