Precooked Vegetables in Butter or Oil

This is the one indispensable vegetable technique. It will work for just about every vegetable and can be taken to the table within 5 minutes—and it can be brought to that point as long as a day or two in advance. This means that you can start and finish the vegetable as you’re taking other dishes to the table or just before. It’s also useful with leftover simmered or steamed vegetables (rinse them first with boiling water to remove any prior seasoning if necessary). But the process could not be much simpler.

Butter or olive oil

Just-Tender Boiled or Steamed Vegetables
, cooked until just beginning to get tender

Salt and freshly ground black pepper

Additional seasonings, like fresh chopped herbs or spice blends (optional)

• Put enough butter or olive oil—usually a tablespoon or two—into a skillet over medium heat to cover the bottom of the skillet.
• When the butter is melted or the oil is hot, add the vegetables to the pan, turn the heat up to medium-high, and cook, stirring, until hot, just a couple of minutes.
• Sprinkle with salt and pepper (alone or with other seasonings) and serve.

MAKES: 4 servings

TIME: 5 minutes