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A Side Dish Trio: Brussels Sprouts, Broccoli, & Mixed Greens

These vitamin and antioxidant-rich recipes will help to detox your body and nourish your skin. Delicious and simple, these side dishes are the perfect complement to any meal.

Braised Mixed Greens

  • Escarole, trimmed and coarsely chopped
  • Kale, trimmed and coarsely chopped
  • Swiss chard, trimmed and coarsely chopped
  • Spinach, trimmed and coarsely chopped
  • Extra-virgin olive oil
  • Minced garlic
  • Salt and freshly ground black pepper
  1. Toss the escarole, kale, chard, and spinach together in a large bowl.
  2. Combine the greens and water in a large sauté pan and cook, stirring, until they are limp, 3 to 5 minutes. Drain well.
  3. Wipe the pan dry and place it over medium heat. Add the olive oil, drained greens, garlic, and salt and pepper to taste. Cover, and cook briefly until soft.

Roasted Brussels Sprouts

  • Brussels sprouts
  • Olive oil
  • Salt and freshly ground black pepper
  • Minced fresh oregano or thyme
  1. Preheat the oven to 350°
  2. Peel away the outer leaves of the brussels sprouts, and trim the stems. Cut the sprouts in half.
  3. In a mixing bowl, combine the brussels sprouts, oil, salt and pepper to taste, and the oregano. Toss to coat.
  4. Place the mixture in a baking dish and roast in the oven, turning occasionally, until the sprouts are golden and fork-tender, 40 minutes.

Savory Broccoli Sauté

  • Olive oil
  • Small broccoli florets
  • Chopped pitted green olives
  • Brined capers, drained
  • Grated lemon zest
  • Crushed red pepper flakes
  • Cloves garlic, thinly sliced
  1. Heat the oil in a sauté pan over medium heat. Add the broccoli and cook, letting the florets sizzle, until softened.
  2. Add the olives, capers, lemon zest, red pepper flakes, and garlic, and sauté until the broccoli is golden and the flavors have melded.
As originally published in Dr. Perricone’s Forever Young Metabolic Diet book