Easy Broccoli

Easy Broccoli

Serves 4

There are so many ways to cook green vegetables-braise, sauté, blanch, steam... I’ve tried them all. Steaming is supposed to be the method that retains the most nutrients-no dunking in boiling water. This apparently robs fresh green vegetables of their nutrition (or some of it). But I find that 

Sauteed Kale

Sauteed Kale

I’ve always had a hit or miss relationship with kale. I could never cook kale as good as my mother, and sometimes, it just wouldn’t cook no matter what I did, and I was left with tasteless green stuff. Recently I’ve realized that it

Roasted Cauliflower

Roasted Cauliflower                                                 

Who knew cauliflower had protein? I didn’t. It is also a good source of Thiamin, Riboflavin, Phosphorus and Potassium, as well as Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid and

Simple Green Beans

There are so many ways to cook green vegetables-braise, sauté, blanch, steam... I’ve tried them all. Steaming is supposed to be the method that retains the most nutrients-no dunking in boiling water. This apparently robs fresh green vegetables of their nutrition (or some of it). But I find that steaming doesn’t always make such an appealing vegetable, something is lost, a tad ironic. Blanching is the best way to cook vegetables for taste and