Still putting together your Thanksgiving menu? Everyone knows the turkey is the easy part, but figuring out what to serve alongside it can seem like a challenge—especially if you want to swap out those starchy sides for something a little more healthful. Here are three surprisingly easy ideas that are delicious and nutritious. Happy cooking!
Spicy Sautéed Kale
1 tbsp. coconut oil
2 tsp. garlic, minced
½ cup chicken stock
1 large bunch kales, stemmed, leaves coarsely chopped
¼ tsp. red pepper flakes
Freshly ground black pepper (to taste)
Directions: Heat oil in deep skillet over medium heat. Add garlic and stock; stir. Add kale by handfuls, stirring to make room for more as leaves cook down. Cover and cook, stirring occasionally, until tender (about 10 to 15 minutes). Add red and black pepper. Remove from heat and serve.
Cauliflower “Rice” Pilaf
1 head cauliflower, core removed
2 tbsp. coconut oil
2 tbsp. onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
½ cup chicken broth
¼ tsp. fennel seeds
¼ tsp. dried oregano
Dash of curry powder
¼ cup slivered almonds, toasted
Directions: Grate cauliflower using a cheese grater or food processor fitted with a grating blade. Heat coconut oil in large sauté pan over medium heat. Add onion, celery, garlic and cauliflower. Sauté 2 minutes. Add broth and spices; sauté approximately 10 minutes more. Remove from heat; stir in toasted almonds and serve.
Roasted Broccoli with Lemon and Shallots
Serves 2 (adjust accordingly for larger groups)
2 cups broccoli florets
½ cup shallots, finely sliced
1 tsp. olive oil
Salt and freshly ground black pepper (to taste)
Juice of ½ small lemon
Directions: Preheat oven to 450°. Toss broccoli with shallots, oil, salt and pepper. Spread broccoli on a large baking sheet (with sides) and roast until tender and lightly browned on bottom (about 10 to 12 minutes). Remove from oven and sprinkle with lemon juice. Toss gently and serve hot.