Vegetables are interesting when you make them the Italian way!
1) You’ll need 8 ounces of fresh or defrosted vegetables and a teaspoon chopped garlic. You can use chopped spinach, peas, cauliflower, or broccoli. If you forgot to defrost your vegetables, place the frozen veggies in a warm pan and turn a few times until it begins to breaks up. Stir until they’re warmed. Pour off any water that collects in the pan.
2) Sauté the vegetable over medium heat for 3 to 5 minutes in 2 tablespoons of extra virgin olive oil, then with a wooden spoon, scoot the veggies to the outside edges of the pan. Add another tablespoon of olive oil in the center of the pan. Place a teaspoon of minced garlic in the olive oil; stir for about 1 minute. (When cooking broccoli and cauliflower, it’s best to steam the veggies for 2 to 3 minutes, then saute in olive oil.)
That smells heavenly!
3) Mix in a ½ teaspoon of salt and pepper and stir everything together. Heat on a slow flame for another minute or two and serve.
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