Braised Side Dishes

This recipe for braised artichokes in a broth of lemon and garlic works whether you want to trim the artichokes so people can eat them with a knife and fork or have everyone pull off their own leaves.

Thinly sliced cabbage and onions are slowly cooked together into a tender, sweet side dish perfect for fall and winter meals.

Fresh cranberry beans (or other fresh shelling beans) are wonderful cooked slowly in a bit of liquid with crushed garlic cloves and sage leaves in this easy recipe.

Slowly cooking Belgian endives in a bit of butter and lemon juice yields these tender, luscious, almost sweet bundles of otherwise bitter leaves. It's alchemy at its finest.

Braised Fava Beans use the whole pod – no shelling, no blanching.

Green beans, wax beans, or Romano beans all work beautifully in this recipe.

Raw radishes are great for snacking, but cooked radishes add a bright, earthy element to any dinner. See how easy and delicious they are with this simple recipe.

A simple, delicious way to enjoy fall and winter cabbage.

Cooking cabbage with a bit of bacon turns a head of hearty-leafed crunch into a sweet and savory side dish of Cabbage With Bacon.

Caraway seeds and a splash of vinegar make sharp and colorful red cabbage a delicious--and beautiful--addition to any fall or winter meal.

Hearty cooking greens are braised in a bit of canned tomato with anchovies for a deeply savory, warming side dish.