Someone on the ‘How to Spot a Serious Home Cook’ thread mentioned the skill of choosing side dishes to combine/enhance flavors. What are your go-to’s?
I lean hard on wilted chard because it is bitter. For instance, it works well with corn waffles smothered in mustard bechamel/ham. The sweetness of the corn and ham combine with the bitterness of the chard and the mustard is a binder. I wilt it in olive oil w/a few cloves of garlic (w/a couple of lardons of smoked bacon if the protein needs a little boost). Probably similar to the bitterness of Brussels sprouts. The down side is texture. The sprouts at least have some tooth.
Ok, especially you grillers, this being prime fruit/veg season. Help me get out of the chard/potato rut!