Crafted this one for the first time one Thanksgiving we hosted years ago and have made some tweaks over the years to what it is now.
It’s always a hit and I love making the big size (recipe size below, not 8×8 pictured) so that I have leftovers to snack on the next day… ’cause YUM!
TIPS: Sub bread crumbs for pork rinds if you want a LactoVeg or LactoOvoVeg version of this recipe. To make this recipe OvoVege or Vegan, sub bread crumbs for pork rinds, leave out the cheddar, and use a vegan butter without trans fats that has an avocado oil or olive oil base.
NOTES: Simply halve the ingredients below for an 8″ x 8″ baking dish. For same day preparation in advance, complete through Step 12 (except skipping Step 11) and then cover and refrigerate until you’re ready to bake later in the day. When ready to bake, complete Step 11, then jump to Step 13.
Green Veggie Bake Recipe
Ingredients
- 1 lb fresh green beans, trimmed and cut into 2 inch pieces
- 12 oz fresh broccoli florets, trimmed and cut down to bite size
- 1 (10 oz) package frozen brussels sprouts
- 1 cup freshly shredded sharp cheddar cheese
- 1/2 cup pork rinds, finely ground
- 1/4 cup unsalted butter, melted
- 2 cups fresh spinach, trimmed and chopped
- 2 tsp garlic powder
- 1 tsp freshly ground black pepper
- extra virgin olive oil (EVOO) spray
Directions
- Preheat oven to 350◦ F.
- Lightly spray a 9″ x13″ baking dish with EVOO then set aside.
- Fill a large stockpot with water about 2/3 and bring to a boil on stovetop.
- Add 10 oz frozen brussels sprouts to boiling water for 2 minutes, until thawed.
- Add 12 oz broccoli florets and 1 lb fresh green beans, then boil for 3 more minutes, until all veggies are hot, lightly cooked, and bright green.
- Drain the veggies and set aside.
- In a large mixing bowl, add 2 cups fresh spinach.
- Pour melted 1/4 cup unsalted butter over spinach, then gently stir until spinach wilts a bit.
- Add drained veggies and stir to coat a bit with the butter.
- Mixing thoroughly (albeit gently) after adding each teaspoon, sprinkle with 2 tsp garlic powder, 1 tsp black pepper, mixing in well.
- Gently stir in 1/2 cup finely ground pork rinds.
- Transfer veggie mixture to baking dish.
- Bake for 10 mins, then remove from the oven and top with 1 cup shredded chreddar cheese.
- Bake for 20 mins more, until spinach is cooked and cheese is melted.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 172 |
| % Daily Value* | |
| Total Fat 11.6g | 15% |
| Saturated Fat 7g | 35% |
| Cholesterol 33mg | 11% |
| Sodium 163mg | 7% |
| Total Carbohydrate 11.2g | 4% |
| Dietary Fiber 4.7g | 17% |
| Total Sugars 2.6g | |
| Protein 8.8g | |
| Vitamin D 2mcg | 9% |
| Calcium 166mg | 13% |
| Iron 2mg | 10% |
| Potassium 459mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
#Keto #LowCarb #Paleo #Whole30
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