What green vegetable goes best with red wine

[Neal.Mollen]

Wouldn’t Sociando go with anything green? Or would that be too matchy-matchy?

[Robert.A.Jr]

Wouldn’t Sociando go with anything green? Or would that be too matchy-matchy?

Grilled asparagus wrapped in prosciutto!

[John_Morris]

Later in the year, okra.

I like the endive suggestion and also suggest braised fennel and also mustard greens. Or dandelion greens or collard greens.

I’m very sensitive to bitterness, and these would all destroy my palate for wine. I think it’s important to keep in mind that there might be other people like me at this event.

Do you mean to include fennel? I don’t find it bitter at all. Quite the opposite. And for me roasted endive has only a trace of bitterness.

[Neal.Mollen]

Wouldn’t Sociando go with anything green? Or would that be too matchy-matchy?

Grilled asparagus wrapped in prosciutto!

[maureen_nelson]

Somehow, I feel I should not chime in here…

Oh come on

[Scott_Brunson]

Has Brother Alfert chimed in with green bell pepper?

[DougS]

Later in the year, okra.

I like the endive suggestion and also suggest braised fennel and also mustard greens. Or dandelion greens or collard greens.

I’m very sensitive to bitterness, and these would all destroy my palate for wine. I think it’s important to keep in mind that there might be other people like me at this event.

Do you mean to include fennel? I don’t find it bitter at all. Quite the opposite. And for me roasted endive has only a trace of bitterness.

That’s a good point; it isn’t bitterness with fennel, but there is something there that I’m very sensitive to. Maybe I’m in an extreme minority with that one and it generally doesn’t matter. Yes, endive, even roasted, tastes fairly bitter to me. Okra and dandelion greens are extreme. Palate destroyers for me.

[Sarah_Kirschbaum]

Somehow, I feel I should not chime in here…

Oh come on

I believe I might be a guest at this lunch, if I’m reading this right. Whatever Mark chooses is fine with me.

[John_Morris]

That’s a good point; it isn’t bitterness with fennel, but there is something there that I’m very sensitive to. Maybe I’m in an extreme minority with that one and it generally doesn’t matter. Yes, endive, even roasted, tastes fairly bitter to me. Okra and dandelion greens are extreme. Palate destroyers for me.

I find fennel very wine friendly in many forms – braised, roasted, sauteed, or mixed with potatoes in a gratin.

[Anton_D]

I find fennel very wine friendly in many forms – braised, roasted, sauteed, or mixed with potatoes in a gratin.

I agree! Makes wanna go make some!

[Josh_Grossman]

If you are trying to impress, with the season, I do some hops sprouts (almost just like asparagus when they sprout) with fiddleheads and morels. Morels (I know, fungus) go great with wine. Red bud flowers and locust flowers are edible and great with a bit of walnut oil. It’s also the season for ramps.

[John_Morris]

Somehow, I feel I should not chime in here…

Oh come on

I believe I might be a guest at this lunch, if I’m reading this right. Whatever Mark chooses is fine with me.

Uh… that sounds like all the more reason to speak up.

[Karl_K]

I like the endive suggestion and also suggest braised fennel and also mustard greens. Or dandelion greens or collard greens.

Do endive and fennel qualify as green?

Yes

[Karl_K]

If you are trying to impress, with the season, I do some hops sprouts (almost just like asparagus when they sprout) with fiddleheads and morels. Morels (I know, fungus) go great with wine. Red bud flowers and locust flowers are edible and great with a bit of walnut oil. It’s also the season for ramps.

Hops sprouts and fiddlehead - good idea!

[Karl_K]

I’m very sensitive to bitterness, and these would all destroy my palate for wine. I think it’s important to keep in mind that there might be other people like me at this event.

Do you mean to include fennel? I don’t find it bitter at all. Quite the opposite. And for me roasted endive has only a trace of bitterness.

That’s a good point; it isn’t bitterness with fennel, but there is something there that I’m very sensitive to. Maybe I’m in an extreme minority with that one and it generally doesn’t matter. Yes, endive, even roasted, tastes fairly bitter to me. Okra and dandelion greens are extreme. Palate destroyers for me.

Certainly dandelion can be extreme.

I don’t find okra bitter however. Pan fry it with cornmeal to get rid of the sliminess, it can be very nice.

[J_a_y_H_a_c_k]

Does it have to be green? I like roasted Cauliflower with red burg.

If so, spinach with olive oil and garlic is generally a safe choice (albeit not a wow pairing).

Roasted grilled cauliflower steaks. Cut big steaks through the center, drizzle oil, season, and roast at high temperature, finish on the grill. Do the same with the loose pieces and sprinkle on top.

[John_Morris]

Jay - I’m confused. Are you saying to put the cauliflower inside the incision in the steak?