I'd like to serve a green vegetable (NOT a broccoli,zucchini , or any other type of kugel) for Shabbos lunch.
Ideally, I'd like to make brussels sprouts. Normally, I just roast them with a bit of salt, or cook and add some chestnuts, but I worry that they won't hold up well.
Anyone have a recipe for something green that will not get mushy or "old" tasting by the next day? How would you warm it up? - just a bit warmer than room temperature would be fine.
I'm always so stressed out with Shabbos lunch company, that the food will either be dried out or just not taste as good as it does fresh.