Steamsauteed Tender Greens Food
EASY SAUTEED GREEN BEANS
-Nick Iverson, Lead Test Cook Taste of Home magazine.
Provided by Taste of Home
Categories Side Dishes
Number Of Ingredients 5
Steps:
- Place beans and water in a large skillet. Bring to a boil; cook covered until beans are crisp tender, 4-6 minutes. Drain., In now empty skillet, melt butter over medium-high heat. Add beans; cook and stir until beans are tender, 1-2 minutes. Sprinkle with salt and pepper.
Nutrition Facts :
STEAM/SAUTEED TENDER GREENS
Steps:
- Combine the fat, salt, garlic, the prepared greens, spices in a large deep skillet or Dutch oven. Cover and steam over medium-high heat until the greens are wilted and brightly colored, about 5 minutes.
- Remove the lid and continue to cook until the liquid evaporates, about 2 minutes longer. Add optional fresh herbs. Adjust the seasonings, including pepper to taste.
STEAM/SAUTEED GREEN BEANS WITH BUTTER AND TARRAGON
If you prefer to use dried tarragon, add 1/2 teaspoon at the appropriate point.
Provided by Food Network
Categories side-dish
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet. Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
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EASY STEAMED GREENS - FORAGER | CHEF
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- Wash the greens, looking them over for bugs, debris, leaves, or other foreign objects, then dry them well, preferably in a small salad spinner.
- Put a film of water in the bottom of the pot, add the greens—I like to add them until they completely fill the pot--sometimes I add them in batches if I need to feed a lot of people. . Put the lid on the pot, and turn the heat to medium-high and wait a few minutes until the pan gets very hot.
- Take the lid off and using tongs, vigorously stir the greens around in a circular motion for moment or two to distribute the heat, then put the lid back on and cook for another minute or two, and repeat until the greens are wilted.
- Now taste the greens and judge their tenderness, if they need a little more time, continue cooking, and add a splashes of water if needed to keep it juicy. Keep cooking and tasting the greens--young ones will cook fast, mature leaves could take 15 minutes or more.
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