Thursday, September 13, 2012

Easy Tool for Your Box: Saute

Get out your ingredients! The actual cooking process happens quickly, so prep your ingredients ahead of time. Here you'll see me saute kale with fresh garlic (you can use regular garlic and/or onions).

Kale secret: with left hand fingers, pinch kale at base of stem where the leafy part starts. Hold onto the stem with your right hand while you strip up the stem with your left, removing the toughest part. Rip leaf roughly and toss into colander.

Always rinse veggies (usually best to do before chopping/ripping ... oops!). Perfection in the kitchen is a myth.

Have all ingredients handy: greens or other veggie you want to saute (such as peppers, green beans, zucchini, carrots, cabbage, etc.), oil, salt, pepper. Heat pan over medium high heat then add about 1-2 Tablespoons oil (coconut oil and olive oil are my favorites). When you're making veggies, make them delicious.

Add onions and garlic, saute for a minute until soft, but not browning. If they are sticking, add a splash more oil and lower heat slightly.

Pile on the greens! If you are sauteing or stir-frying multiple kinds of veggies at once, add them based on how long they take to cook. (Check out this wikihow for basic cooking lengths).
I use a lid to help trap the steam from the greens so they will wilt quickly and all at once. Not necessary, but makes the cooking process even faster, which I like. If sticking is happening, add a splash of water to "deglaze" the pan.
Test your veggies (pull them out, cool, and eat) for done-ness. When they taste good to you, they're done, generally a fork-tender level. Sauteing generally only takes a few minutes. Season with salt and pepper while still in the pan and serve immediately! If you're making other things to accompany, you can put a lid it and let it sit on the stove, then reheat quickly and serve when it's time.

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