Probiotic sauerkraut. I buy it from the farmer's market by the pound, and every time I feel lazy to cook veggies aside my meat, I just snatch some of it and eat it. Very good for health and gut issues since it's fermented with various yeasts.

Any kind of braising green (kale, chard, mustard, turnip, collard) cooked in bacon fat with raw apple cider vinegar drizzled on top...nothing better.

Brussel Sprouts with bacon!!

For me, it's kale, or spinach. Lately I've braised some kale and mixed in some minced garlic, red onions, or mushrooms.

If you want to mix in some fruit too, a favorite dish of mine is to saute red onions and tart apples, with a little bit of pesto if desired. Tasty, and very good for you. This also works well with the aforementioned kale.

Cheers and good eating.

Every bone broth stew has rutabagas, fennel, cauliflower and brussels sprouts. Some also have carrots.

I whack a lot of veggies into chunks and roast them. I try to keep things interesting by using vinegars (sherry, balsamic, fruit) and different herbs with my fats. Leftovers go beautifully in the next morning's eggs.

Lately it's spinach and mushrooms for breakfast, romaine leaves for lunches (as wraps or a salad), and carrots, beets or squash with swiss chard for dinner. It used to be kale until I figured out it's too gassy for me.

Spinach, chard, potatoes or sweet potatoes.

Occasionally squash.

I have no go-to vegetable side. Maybe sauteed spinach… I eat such a wide variety, more often what is in season than what I'm craving. I'm eating a lot of cabbage, winter squash and root veg right now though.

I do kale, garlic, mushrooms and onions in a quick sautee before adding beef to brown, and then fill in the corners with homemade bone broth for a quick/easy soup or stew. Been living on this stuff all winter.

This summer I have adored using the barbecue and accompanying all my meals with grilled veggies - most often broccoli, eggplant, zucchini, onions and corn (not a big corn eater myself but family is non-paleo so we have to compromise on some things and besides corn grilled on the barbecue is pretty darn delish). Just toss it in olive oil, crushed garlic and a little salt then sizzle away!

Also do have a fondness for a good greek side salad (diced tomato, cucumber, red onion and olives).

My pumpkin addiction knows no bounds and I actively have to restrict my consumption of it's roasted decadence otherwise I sport an unsightly orange glow and suffer much family teasing. But cubes drizzled with coconut oil, balsamic vinegar and lots of fresh thyme are seriously worth it.

greens of any kind. a new found fav is snow pea leaves; tastes just like the pods

SWEET POTATO, MUSHROOMS AND CARROTS. Yum!

fried mushrooms , fried onions, fried squash, fried bacon

pan- or oven-roasted brussels sprouts w/bacon fat (or bacon ends/pieces), leeks & thyme, finished w/ balsamic vinegar.

I often will add other veggies - delicata squash, mushrooms, other squashes. But the first few ingredients make up the core.

I'm also re-discovering swiss chard, cabbage & collard greens, thanks to the weekly box of organic produce that gets delivered now.

Kale or collards. Saute onion and garlic and salt in coconut oil on med-low heat until caramelized. Add chopped greens and an "ice cube" or two of frozen chicken stock. Put on the lid and steam/saute for a few more minutes, until the greens are tender.

All of these sound delicious! I'm a big fan of beets, pumpkin, and cruciferous veg - any and all are great, but kale and roasted Brussels sprouts are some of my favorites.

Shredded purple cabbage cooked in bacon fat with garlic and a small amount of curry powder.

Depends on the season. Right now differnt kinds of cabbage, celery, carrots, kohlrabi, beet root, chard, radishes, spinach and sweet potatoes (if they count as veggies ;)). Fruits are mostly apples and pears

i love to chop a bunch of veggies and onions into small cubes and store them in a tupper -- then i can just pour some and quickly sautee them when i make my protein. i love the combo of zucchini, carrots, beets, parsnip, onion (and the occasional sweet potato). it turns into a kind of crispy hash. NOM!

I love roasted broccoli. I hack stalks length-wise so they lie flat on a baking dish, plop a heaping spoonful of butter on top of them, and roast them off in the oven for 10 minutes. Super easy, super tasty. My friends devoured the entire dish straight from the pan before I could snag a bite myself - my non-paleo, fast-food-worshipping, can't-go-an-hour-without-a-grain-fix friends. Not gonna lie, I'm incredibly proud of my achievement.