A Spanish restaurant in Cleveland offers a great side dish
About a year ago my husband and I went to Cleveland for a quick weekend getaway. While there, we stumbled upon a Spanish restaurant called Mallorca and had to try it. While the main courses were very good, what really caught my attention was their vegetable side dish. At the time I was trying to find an interesting way to serve more vegetables with my dinners, and their vegetable side dish seemed the perfect match.
Mallorca’s steamed vegetables consisted of large chunks of carrots and cauliflower. While being steamed, they had the distinct aroma of wine and garlic. That was what really set this side dish apart for me. Simple steamed vegetables meant the dish had to be low calorie, which was perfect to fit into my meal plans. And adding wine and garlic for flavor was a great way to make them more interesting.
Endless possible combinations of vegetables
For today’s recipe, I’ve used asparagus, broccoli, and carrots as my veggies to steam, but you can make this with any vegetable that can be steamed in 15 minutes, which is a lot of them. I will frequently use just cauliflower and carrots, but I also like to check what’s on sale. The good thing about this dish is that most vegetables you could choose will taste great cooked in white wine, chicken broth, and garlic.
One vegetable combination that I haven’t tried yet is using greens like kale, collards, or spinach in my Spanish Vegetable Side Dish. Spinach may need to be added at the very end, as it does not cook for very long, but kale and collards would likely hold up well to the simmering time. I will have to try adding kale once summer comes and my kale plants are big enough to harvest from.
What main course will go with this Spanish Vegetable Side Dish?
One of my favorite main courses to serve with my Spanish Vegetable Side Dish is a pork or chicken cutlet. Sauce the cutlet with a katsu sauce, bbq sauce, or really anything you enjoy and serve over rice for a well rounded meal that’s far more than just meat.
This side dish also goes very well with fish. Salmon, shrimp, cod – any fish that you enjoy will go great with this Spanish Vegetable Side Dish. In fact, shrimp and cod could be steamed along with the veggies for a one-pot combination main course and side dish.
One option to consider if you’re making a main course that could use a nice sauce, like a cutlet or fish – you could easily make this side dish with a sauce. To most closely approximate what I had at Mallorca and to control the calories, I add just enough white wine and chicken broth to cook the vegetables and have it all evaporate out with the steam. However, you could just as easily add an extra half cup of each liquid, cook following the same instructions, and come out with a sauce to pour over your cutlet, fish, or just the vegetables. If you want the sauce to be thicker, just mix together a teaspoon of cornstarch and a teaspoon of water, then stir that into the sauce and let it simmer for just a couple more minutes. This will give you an even thicker sauce.
Here are a few other recipes that would go well with this Spanish Vegetable Side Dish:
How to make Spanish Vegetable Side Dish
Spanish Vegetable Side Dish
- 2-3 Thick carrots Chopped into just larger than bite size pieces
- 1 head Cauliflower or broccoli Cut into bite size pieces
- 1/2 lb Asparagus Bottom ends removed
- 1 tbsp Minced garlic
- 1/2 tbsp Olive oil
- 1/2 cup Dry white wine Sauvignon blanc or chardonnay will be best
- 1/2 cup Chicken Broth 1/2 cup water + 1/2 tsp bouillon
- Heat the olive oil in a skillet, and fry the garlic until almost completely golden.
- Add the carrots and cauliflower or broccoli to the skillet, followed quickly by the wine. Stir to combine, scraping the bottom for any stuck on garlic (though there shouldn’t be much to scrape).
- Add the chicken broth and stir again.
- Cover the skillet and let the liquid simmer for 10-15 minutes, stirring occasionally until the veggies are fork tender. Make sure to check your thickest vegetables, like the carrots, as those will need the longest to cook.
- Once tender, remove vegetables from the skillet and serve.