Sauté Your Vegetables

In your journey to learn how to prep and love your vegetables you learned how to use the idea of challenge to expand the kinds and amounts of vegetables you enjoy.

You learned how to complement and cushion the veggie tastes. Complements create flavor harmony, pushing several taste buttons at the same time. Cushioning items only take a little bit to balance out the bitterness of the vegetables.

To sauté vegetables:

1. Wash the vegetables thoroughly.
2. Chop them into equal-sized pieces.
3. Place damp veggies in a single layer in sauté pan with a drizzle of cooking oil.
4. Cook on medium-high heat for about 10 minutes.
5. Add salty, sweet, and/or spice midway through the cooking.
6. Garnish with sour and/or fat.

Some of the vegetables that do well with being sautéed are:

Kale

Spinach

Asparagus

Broccoli

Radicchio

Brussels sprouts

Belgian endive

Swiss chard

Rapini

For a personalized journey with vegetables, contact me at ProCoach.app/Joyce-Sherman

To be part of a Facebook group, request access to Vegetables-All About.

I hope you are doing well.

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