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3 Easy Stove Top Side Dishes

Sometimes a stove stop side dish is what you need to serve next to what’s cookin’ in the oven. By using a frying pan, you can make these three easy side dishes any day of the week using fridge and pantry staples.



Sautéed Rapini 

Ingredients

1 large bunch rapini

2 tbsp olive oil

3 cloves garlic sliced thin

Salt and pepper

Lemon squeeze

Optional: Pinch chili flakes

Servings: 4

Preparation: 15 minutes

Total Time: 25 minutes

Kitchen Equipment: large frying pan, large pot



Fried Gnocchi

Ingredients

1 package of Massimo's potato gnocchi

1/4 cup garlic and herb butter

Optional: Parmesan cheese

Servings: 4

Total Time: 10-15 minutes

Kitchen Equipment: large frying pan, large pot


Sautéed Cabbage with Pancetta

Ingredients:

1 small head or half large green cabbage (about 8 cups thinly sliced)

4 half inch pieces pancetta

2 tbsp unsalted butter 

1/2 tbsp apple cider vinegar 

Salt and pepper to taste

Servings: 4

Preparation: 10 minutes

Total Time:  35 minutes

Kitchen Equipment: large frying pan, large pot


Sautéed Rapini Instructions

  1. Trim the rapini ends about 1 inch.
  2. Bring a large pot of salted water to a boil and once boiling cook the rapini for about a minute until bright green. 
  3. Remove the rapini to a kitchen towel or paper towel to dry off quickly before sauteeing. 
  4. In a frying pan heat 2 tbsp olive oil over medium heat. Add garlic and pinch red pepper flakes if using. Stir and cook until garlic is light golden brown and fragrant, about 1-2 minutes. 
  5. Add the rapini and season with 1 big pinch of salt, then sauté about 3-5 minutes until heated through. Add a squeeze of lemon juice and pinch of chili flakes (if using) and then serve.

Fried Gnocchi Instructions

  1. Melt butter over medium heat until bubbling.
  2. Once butter is bubbling, add gnocchi and cook until golden brown, about 10-15 minutes. 
  3. Top with parmesan cheese if desired.

 


Sautéed Cabbage with Pancetta Instructions:

  1. To prepare the cabbage. Cut in half from the top down through the core. Place the cut side down on your cutting board and slice thinly around the core. 
  2. Cut the pancetta into cubes. 
  3. To a frying pan on medium heat add the pancetta, 1 tbsp olive oil and cook until crispy, about 10 minutes. Remove the pancetta from the pan to a paper towel lined plate.
  4. Leave the pancetta drippings in the pan and add 2 tbsp unsalted butter. 
  5. Add the cabbage to the pan and turn to medium high heat and sauté 10-15 mins, stirring occasionally until the cabbage is tender and begins to brown. 
  6. When done, add the pancetta back in and cook for one more minute. Stir in the apple cider vinegar and adjust seasoning with salt and pepper to your liking. 

Recipe Pro Tips:

  • Serve any of these side dishes with your choice of cooked protein for an easy weeknight dinner!