Here are a few green side dishes I've made recently.
The peas include two of my favorite go-to ingredients: frozen garden peas and good old mint sauce. The peas (one 9 oz bag) were cooked still frozen in a sauté pan with a little bit of olive oil. I then added two heaped tablespoons of mint sauce and a few pinches of cumin--that's really all there is to them. You should make these peas because they are unbelievably flavorful and because you'll find yourself using the mint sauce for all kinds of other things. My husband eats it with everything--steak, cottage pie, lamb of course, chicken pot pie--like I said, it's a staple in our house.
A word or two on mint sauce. You can find prepared mint sauce at Ralphs and Fresh & Easy these days. Ralphs carries the Cross and Blackwell brand pictured below and Fresh & Easy carries the thicker brand that I prefer from Duerrs, which I think you are supposed to dilute but I never do. You could also make your own by finely chopping fresh mint then mix it with malt vinegar, sugar, and hot water. This is how my nana used to make hers. You know it's right by looking at it. But how could you know if you've never made mint sauce before, right? So here's a good BBC recipe if you need more specific instructions.
For the green beans, I roasted them in a 400 degree oven for 20 minutes with the juice of one blood orange (you can use any citrus) some olive oil, or olive oil spray, and salt and pepper. When they are nice and brown bring them out of the oven and sprinkle on a tablespoon of sesame seeds. It's a lovely toasty way to enjoy your greens!
And hey, these are both perfect dishes to serve at all those Saint Patrick's Day parties you'll be throwing. Bonus.