SUPER SIMPLE Vegetable Side Dishes (and how to turn them into a main course)

Today we're honoring the oft-forgotten vegetable side dish with a few of our favorites! We eat these all the time because they're easy, simple and delicious. But... there's a twist: each of these dishes, with the addition of an extra element, can be transformed into an amazing main course!

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[PastaGrammar]

What are your go-to, easy vegetable sides? Have you ever tried turning them into a main course?

[futuredirected]

Transformation is at the very soul of Italian cooking. We turn vegetables into pies, leftovers into full meals, salads into sauces, and literally Nothing into something delicious. Eva beautifully demonstrated this magic for us. Tutto grazie, Eva e Harper! I enjoyed this so much!!! ❤😊❤

[susanherbert]

My favorite parts of your videos are watching Eva make dough- perfection every time and watching Eva’s facial expressions especially when it’s a new dish for you and she knows you’re going to have a “wow” moment.

[london]

Salsicce e friarielli (broccoli rabe in Neapolitan) is a very common dish here in Campania (and it's commonplace as a pizza topping too), as is of course broccoli rabe sautéed in olive oil, garlic and chili pepper the way Eva prepared them. Or just lightly steamed/braised and served with olive oil and lemon juice.

[abep]

Green beans cooked in tomato sauce, from what I see, is a pretty common dish among the Mediterranean region. In Greece, we cook them almost the same way though we also add onions, parsley instead of basil and sometimes we add potatoes if we want to make it a bit more substantial. It's a pretty popular dish and we usually pair it with some bread and feta cheese.

[killianmmmoore]

Eva is an Italian wonder. Endless recipes. Suggested wonderful places when I asked for travel advice. Would be lost without you guys each Sunday. Grazie mille

[annamariaayyad]

Only a master could tansform the humble vegetable into such succulent dishes. I want them all, but think I could eat the sausage broccolì rabe dish every single day. Thank you for making my Sunday mornings even better.❤️❤️

[giovannipazienza]

As an Apulian man, I want to thank you for cooking our dishes and I can't put in words how emotional I got as soon as I saw a childhood dish made right, so thank you again!!

P.s. Usually if we want to make it more substantial in Puglia we add potatoes to the sauce before adding the beans.

[bluebear]

The stunning feature of the Italian kitchen is its simplicity, generating a firework of flavours.

[blueyedmermaid]

Ohhhh!! Thank you for sharing the green beans in tomato sauce. My Mom in law, when I lived in Puglia made this many times. She, however, didn't par boil them. She cooked them straight in a Passata until the green beans were tender. She also did not add garlic, but put in 2 anchovy fillets and olive oil cooked that first then added the Passata and then the beans. It is a beautiful moment of the short time I had with my Italian Mom in love. She was an amazing women. She is now resting in heaven.

[jonathanrio]

I love this channel! Eva is an incredible chef/teacher and Harper is a great host! But I think we all can agree that Eva's hair needs its own channel

[sooz]

I absolutely adore the satisfied smile on Eva's face as Harper reviews these dishes!!😊 Way to teach Harper how to love his veggies even more Eva!!❤❤❤

[fionajane]

Too few people take the simple time to truly enjoy the acts of cooking and eating. You both just brighten my day and have enlarged my fascination with Italian cooking. Thank you

[thelmaguaetta]

My grandmother made the green beans in sauce and added zucchini and potatoes. She called it summer stew. It's even better made with Roman beans. I practically live on this in the summer.

[jeannamcgregor]

This was great! I would love it if you could show more vegetable/main dishes. I've got a lot of greens in the garden, the beans are sprouting and will soon be too many, and I am always looking for new ways to cook them. Thank you! ❤

[itsmejt]

The way Eva cooks sausages makes me happy and hungry ❤🤤

[vires-et-honore]

I grew up on these dishes, from garden to table. So glad that you devoted an entire video about them. Thank you!

[deoxyplasmic]

As someone who is curious about Italian vegetable dishes and eating more vegetables in general, this was a delight to watch. Thank you!

[michaelmullard]

Eva: My Calabrese grandmother use to make cardoons (artichoke leaves and stems) battered and fried then topped with Pecorino Romano. What a memorable dish! Would love to see you make these as I’ve never seen them anywhere here in the US except from her. Blessings to you and your family!

[anthonycalia]

Like your dad, I can eat Broccoli Rabe seven days a week. Love it with pasta, but alone is just fine. I always boil Broccoli Rabe before sautee because it takes the bitterness out. I too use breadcrumbs at the finish, but I prefer much more garlic. Much more...