Side Dishes

Not only do many spices naturally boost your metabolism, they’re also delicious. These spice mixes will make you much more likely to opt for raw veggies when you’re looking for something to munch on in the afternoon.

This calcium-rich seaweed has a deep-green hue, long and wide leaves, a salty–sweet flavor, and a soft texture. Complement this sea vegetable with green beans, and top with tamari and sesame seeds for a nutritious side dish.

Braising softens radish roots and tempers their spicy rawness. The sweet honey and aromatic black pepper in this recipe complement, rather than detract from, the character of the radishes, and the browned edges of the radishes themselves add a flavorful touch.

Think beyond the pea pod. Succulent pea shoots have long been a staple in Chinese cooking, and some U.S. farmers are now growing peas especially for their shoots and leaves. Look for pea shoots in late spring, and enjoy them in any dish as a replacement for greens like spinach, Swiss chard, or kale. You can add raw pea shoots to salads for an extra kick, but wilting them really brings out their flavor.

A gremolata is a condiment made from chopped aromatic herbs and citrus zest. This variation is a particularly pretty one, and tastes great served with roast lamb, other roasted or grilled meats, or fish. Lemon zest is used traditionally, but you can change it up by trying lime, grapefruit, or orange zest.

Sautéing these sturdy vegetables over medium-high heat caramelizes their natural sugars, developing rich color and flavor. For additional pizzazz, toss and coat with various seasonings at the end, such as fresh lemon juice and herbs, or a tablespoon of butter and minced garlic.

Braising hearty greens helps make them tender, and finishing them with a splash of vinegar brightens their flavor. Play with different combinations by switching up your oils and acids: Instead of olive oil and vinegar, try coconut oil and brown-rice vinegar, or ghee and fresh lime juice. Other nice flavor additions include grated fresh ginger, crushed garlic, or minced jalapeños.

Scared or simply annoyed by fresh fava beans, which seem to require cracking open pod after pod before cooking? Don’t be, writes Kristen Miglore in Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook.

This is a satisfying side dish to serve with grilled meats or fish. The recipe also works wonderfully with other squashes or vegetables like carrots, cauliflower, green beans, or sweet potatoes.

The turmeric in this dish adds a beautiful color to the sauce. You can sub Swiss chard or kale for the collards, but reduce the cooking time slightly because they are more tender.

This dish is great alongside grilled meats or fish. Freshly grated coconut adds rich flavor, but if you don’t have fresh coconut, look for frozen grated coconut at Indian or health-food markets to use instead. If you have only dried coconut, soak it overnight in 1/4 cup coconut water.

This soulful side dish is a nice accompaniment to a roasted chicken. For a vegetarian version, simply omit the ham and, if you like, add a teaspoon of smoked Spanish paprika.

These little Indian fritters are traditionally made with spinach or other vegetables but are fantastic when made with mustard greens, dandelion greens, watercress, nettles, or arugula. Serve with the yogurt-mint sauce.