SAUTEED GREENS
This is my go-to recipe for just about any green I receive in my vegetable co-op box. According to my picky son, even vegetables are good sauteed with garlic and Parmesan!
Provided by Marni
Categories Side Dish Vegetables Greens
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a large, heavy skillet over medium heat. Sprinkle with salt. Stir in garlic; cook until fragrant, about 30 seconds. Add greens; toss to coat with olive oil and garlic mixture. Cook until bright green and wilted, 4 to 6 minutes.
- Sprinkle with Parmesan cheese and red pepper. Cover and allow cheese to melt, about 2 minutes. Serve.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 6.3 g, Cholesterol 7.2 mg, Fat 16.6 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 3.7 g, Sodium 277.2 mg, Sugar 0.9 g
ULTIMATE SAUTEED VEGETABLES
Here's how to make the best sauteed vegetables: colorful, flavor-packed and crisp tender! Gone are the days of the soggy veggie saute.
Provided by Sonja Overhiser
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
- Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
- In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.
Nutrition Facts : Calories 109 calories, Sugar 5.5 g, Sodium 24 mg, Fat 7.4 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.3 g, Fiber 3.1 g, Protein 1.8 g, Cholesterol 0 mg
GARLIC VEGETABLE SAUTE
This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.
Provided by anna32182
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g
SAUTEED GREEN VEGETABLES
This verdant side pairs well with shrimp, and Greek-Style Turkey Meatloaf.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Slice leeks into half-moons, then rinse thoroughly and pat dry. In a large skillet, melt butter over medium-high. Add leek, season with salt and pepper, and cook until translucent, 6 minutes. Add peas and cook, stirring frequently, until bright green and warmed through, about 6 minutes. Stir in spinach and cook until wilted, 2 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 200 g, Fat 9 g, Fiber 7 g, Protein 7 g, SaturatedFat 6 g
SAUTEED VEGETABLES
Mary Lou Wayman of Salt Lake City, Utah sent in the recipe for Vegetable Trio with its pretty mix of garden-fresh green beans and carrots. It's a nice accompaniment with any meal.-Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook and stir the carrots, green beans, mushrooms, salt and thyme in butter over medium heat for 15 minutes or until beans are crisp-tender.
Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 684mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein.
SAUTEED VEGETABLES
Steps:
- In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
SAUTEED CHICKEN AND VEGETABLES
Great way to use those summer garden veggies or fresh from the local farmer's market. Chicken filet with sauteed colorful sweet peppers and long green beans in a flavorful broth. Easy to make but tastes like you've been in the kitchen all day. Great way to impress your guests
Provided by tabasco0697
Categories Chicken
Time 30m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 20
Steps:
- Cut yellow, red and green peppers into thin strips.
- Snap ends off green beans and keep long unless they are really long then snap in two.
- Finely dice red onion.
- Dice fresh tomato.
- Using a fork sift flour, pepper, chicken seasoning and onion powder in a shallow dish.
- In a separate shallow dish beat the two eggs.
- Dredge the chicken breast through the egg then through the flour.
- Add 3 Tbls margarine and 1 tsp olive oil and minced garlic from a jar in large deep skillet until hot.
- Lightly brown chicken over medium heat until light brown then set aside.
- Melt remaining margarine and olive oil.
- Add the red, yellow and green peppers, green beans and red onion and tomato and saute until green beans and peppers are tender but not soggy about 4-10 minutes depending on your idea of tender.
- Add 2 cups of water and the Knorr Homestyle Chicken Stock.
- Bring to a boil
- Turn burner to medium low and add chicken back to skillet and cover with lid.
- Simmer until chicken is done all the way through about 3 minutes depending on the thickness of your chicken breast.
- Prepare basmati rice using package directions.
- Serve chicken and vegetables and "gravy" over rice.
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- To blanch and refresh vegetables:
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired.
- When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
- Variations:
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables.
- Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
More about "sauteed green vegetables food"
SAUTEED GREENS - PLANT-BASED COOKING
From plantbasedcooking.com
4.2/5 (10)Total Time 20 minsCategory Side DishesCalories 32 per serving
- Water sauté the chopped garlic for a few minutes. Then add the chopped stems and a little water and sautee a few minutes. Then add the rest of the greens.
- Add the Tamari or soy sauce to your taste and continue to saute until softened, about 10 minutes.
HOW TO SAUTé VEGETABLES: QUICK AND HEALTHY RECIPE - EASY
From food.onehowto.com
- In order to start making sautéed vegetables, wash all the ingredients that you will cook to remove any remaining dirt or chemicals they may contain. We've proposed a varied list of veggies that are delicious when sautéed, but if you don't like some of them they can be substituted by any other of your choice.Once the vegetables are clean you can proceed to chop them; in the case of peppers, zucchini, eggplant and onions, the best cutting technique is the julienne. When the veggies are cut into thin strips, their flavors are better blended. Reserve.
- Proceed to work the asparagus by first cutting the bottom off, because it is harder. Leave only softer, more flexible stem.As for the artichoke, remove the harder layers and leave only the softer bits in the middle. Then, cut it into four quarters so that they can be well integrated with the flavor of the other ingredients. Reserve.To finish preparing the vegetables, wash the mushrooms. If they are whole, laminate them so that their flavor mixes well with the remaining ingredients.
- Once all the vegetables are clean and chopped, it is time to pour a little oil in the pan and heat it. When it's hot, we can start to sauté the vegetables, but beware: The cooking time for mushrooms and asparagus is different, so it's very important to stick to the following order:Start with the asparagus, which are slower to cook.After 5 minutes, introduce the artichokes and peppers. Sauté and stir well for the flavors to blend.After 2 minutes, add the zucchini and eggplant. Stir again.When we see that the vegetables are about to be cooked, add the mushrooms and onions.As you can see, this process is very quick. Since you've used so little oil, it's also very healthy.
- Remember to keep stirring all the while to prevent the vegetables from sticking nor bursting into flames. Remove them from the fire when you see that they are already done. To check if the sautéed vegetables are ready, it will suffice to pierce them with a fork. If they are a bit raw, leave them for a bit longer so that they are perfect.In general, sautéed vegetables usually take about 15 minutes at the most to make.
MIXED SAUTEED GREENS WITH GARLIC AND OLIVE OIL - ANDREA BEAMAN
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Cuisine Healthful CookingCategory VegetablesServings 4Total Time 17 mins
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Servings 6Saturated fatty acids 1.06 gCholesterol 0 mgTotal Time 30 mins
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5/5 (9)Total Time 15 minsCategory Side DishCalories 87 per serving
- Sauté vegetables, onion and Italian seasoning, stirring occasionally, until vegetables are crisp and tender, about 8 minutes.
SAUTEED VEGETABLES RECIPE - RECIPE VIBES
From recipevibes.com
Ratings 2Category Side DishCuisine American, BritishTotal Time 10 mins
- Prep, wash, and cut the vegetables into similar sizes. If using frozen mixed vegetables, do a quick thaw in the microwave. I used frozen mixed vegetables plus some fresh vegetables in this post.
- Place a pan over medium heat then add olive oil in the pot. When the oil is slightly heated, add in the sliced onions.
- Sautee for a minute before adding in all the other vegetables. Add in the stock (bouillon) cube, thyme, and salt. Stir fry for 3-5 minutes or until tender then take off heat.
SAUTEED GREEN BEANS - A COUPLE COOKS
From acouplecooks.com
5/5 (1)Total Time 15 minsCategory Side DishCalories 69 per serving
- Place the beans in a large skillet and add 1/3 cup water. Heat over medium-high heat. Once the water starts boiling, cover the skillet and boil the beans for 4 minutes. Then uncover and cook until the water is fully evaporated, about 1 minute or os.
- Once all the water has cooked out, add the olive oil or butter, minced shallot and kosher salt (take care because any additional moisture can cause the beans to momentarily spit). Sauté for 2 minutes more until tender, stirring frequently.
- Turn off the heat and remove the beans to a bowl. Stir in the lemon juice and if using, top with grated lemon zest. Taste, then add plenty of fresh ground pepper and a few additional pinches of kosher salt. Eat immediately. Leftovers store 2 to 3 days refrigerated: though the bright green color is lost, they still taste delicious.
SAUTéED LEAFY GREENS - DELICIOUSLY ORGANIC
From deliciouslyorganic.net
Reviews 28Estimated Reading Time 2 mins
- Melt butter in a large saute pan over medium heat. Add onion and saute until just beginning to caramelize, about 10 minutes.
- Meanwhile, bring a large pot of water to boil. Add chopped greens to the boiling water and cook for 8 minutes. Drain and squeeze excess water out of greens.
- Add greens and sea salt to onion mixture and toss until hot. Stir in creme fraiche. Season to taste with salt and pepper. Serve.
SAUTéED GREENS RECIPE - BON APPéTIT
From bonappetit.com
3.5/5 (8)
- In a large skillet, heat extra-virgin olive oil over medium heat. Add stems, garlic cloves, and onion and sauté until onion softens. Add the leaves and cook, stirring occasionally, until tender, about 5 minutes. Finish with a squeeze of fresh lemon juice.
10 SIMPLE AND AWESOME HOMEMADE SAUTé ... - ONE GREEN PLANET
From onegreenplanet.org
Author Rhea ParsonsPublished 2020-05-07Estimated Reading Time 6 mins
- Basic Stir-Fry Sauce. The first sauce everyone needs to have in their repertoire is a basic stir-fry sauce. Whether you are making a big veggie stir-fry or just sautéing up some green beans, this is a good go-to Chinese sauce.
- Spicy Orange Sauce. This is the sauce I use to make a vegan version of the Chinese dish Orange Chicken. It works well with tofu, tempeh or any vegan chicken.
- Mango Pineapple Hoisin Sauce. This sauce combines fresh juice with sweet Chinese barbecue sauce and spicy hot sauce. You can use whatever fruit juices you like but they should be balanced so choose one sweet fruit like mango and one more acidic fruit like pineapple.
- Sweet and Sour Sauce. I typically find most sweet and sour sauces too cloying. My version of Sweet and Sour Sauce is a perfect blend of savory and sweet.
- Citrus Sauce. This sauce is a combination of bright, sweet citrus and hot Caribbean flavors. It is perfect with tofu, tempeh, and seitan or served or any vegetable or rice.
- Thai Curry Coconut Sauce. It doesn’t take a ton of ingredients to make a quick curry sauce if you start with curry paste. It comes in red, green or yellow curry flavors and contains all the specialty ingredients such as lemongrass and chiles.
- Spicy Peanut Sauce. Peanut butter is such a perfect food. You can eat it for breakfast, lunch, dinner and snacks. It’s also wonderful as a saute sauce that is easy to make.
- Balsamic Dijon Pan Sauce. Pan sauces are the easiest to make. Anytime you saute something, you have the opportunity to make a pan sauce. Whatever you cooked usually leaves little brown bits in the pan; this is called the fond.
- Lemon-Olive Pan Sauce. I love Moroccan flavors: the heat of cumin, the brightness of coriander, the spice of cinnamon and the tangy salt of olives. This sauce only takes a few minutes to cook but the flavors are rich and deep.
- Savory Vegan Diane Sauce. This sauce comes from a classic, American dish called Steak Diane, which is steak that is served with a pan sauce of butter, mushrooms, mustard, shallots, cream, truffles and Worcestershire sauce.
HOW TO SAUTE VEGETABLES | LEARN 2 EASY WAYS TO COOK ANY ...
From thenewbaguette.com
4.7/5 (9)Category Side DishesServings 4Total Time 15 mins
- Method #1 (for softer vegetables with a higher water content, like zucchini, bell peppers, mushrooms, fennel, or asparagus): In a large non-stick skillet over a medium-high flame, heat enough oil to coat the bottom of the skillet. Add the vegetables and cook untouched until they’re lightly browned on the bottom, 2 to 3 minutes. Stir and continue cooking until the vegetables are lightly softened and browned all over, 2 to 3 minutes more. Season to taste with salt and stir in any optional flavorings of your choice.
- Method #2 (for harder vegetables, like broccoli, sweet potatoes, or carrots): Place your vegetables in a large non-stick skillet and add a splash of water, about 2-4 tablespoons. Place over medium heat, cover tightly with a lid, and steam until the vegetables are bright in color and just starting to soften, about 4 minutes. Remove the lid, raise the heat to medium-high, and allow any remaining water to evaporate. Then stir in a bit of oil and cook untouched until the vegetables are lightly browned on the bottom, 2 to 3 minutes. Stir and continue cooking until the vegetables are browned all over, 2 to 3 minutes more. Season to taste with salt and stir in any optional flavorings of your choice.
SAUTéED VEGETABLES: 20+ TASTY RECIPES + TOP TIPS ...
From nutriciously.com
5/5 (1)Total Time 20 minsCategory RoundupsPublished 2021-08-07
- Pumpkin Thai Veggie Sautée. This tasty Thai dinner idea with lots of oil-free sautéed vegetables is best served over rice and comes with a super flavorful stir-fry sauce!
- White Sauce Pasta with Vegetables. We love serving sautéed vegetables with pasta! Colorful bell peppers, broccoli florets, onion, garlic and corn are cooked in a skillet for a couple of minutes, then mixed with pasta and creamy vegan white sauce.
- Chow Mein Vegetable Noodles. This vegan Chow Mein noodles dish is easy to make in under 30 minutes and packed with nutrients and flavor! Use any vegetables you like, sauté them for 8 minutes and drown them together with cooked noodles in a delicious homemade sauce.
- Creamy Mushroom Pea Risotto. Creamy, rich and flavorful, this Italian classic features a bunch of sautéed mushrooms, leek, onion and peas. Cook them over medium heat for a few minutes while stirring from time to time, then add uncooked rice, soy milk, veggie broth and a handful of spices.
- Fajitas with Sautéed Veggies. Photo Credit: theliveinkitchen.com. Use flavorfully sautéed mushrooms, onion, bell pepper and broccoli to make these 15-minute vegan fajitas!
- Sautéed Carrots in Maple Thyme Glaze. Photo Credit: mypureplants.com. Sautéed carrots in maple thyme glaze is a real crowd-pleaser not just among adults, but among kids as well.
- Creamy Polenta Breakfast Bowls. Photo Credit: www.healthylittlevittles.com. Serve some sautéed vegetables alongside cheesy tofu scramble in a scrumptious polenta breakfast bowl!
- Sautéed Broccoli and Potatoes. Photo Credit: www.vegrecipesofindia.com. This super simple recipe combines hearty potatoes with satisfying sautéed broccoli and can be used either as a main meal or healthy side dish.
- Veggie-Stuffed Chickpea Omelette. Perfect for brunch or weekend breakfast, this chickpea omelette is ready in 30 minutes total, high in protein and stuffed with colorful sautéed vegetables!
- Sautéed Kale with Blackened Tofu. Photo Credit: simple-veganista.com. This recipe combines delicious blackened tofu seared with a spicy cajun-creole style seasoning, quinoa and savory sautéed kale.
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