Most days, I eat vegetables at breakfast, lunch, dinner, and snacks. That’s in the neighborhood of six or seven cups of veggies every day. Oh, there’s so much chopping and cooking! So once a week, I turn into a Veg-O-Matic and make it my mission to clean and partially steam at least three different vegetables, so they’re ready to be transformed into meals when I need them.
Wash your veggies under running water, then, using a sharp knife, cut or slice into desired shape, depending on your mood and tastes. It’s best if you keep the pieces roughly the same size, so they’ll cook evenly.
Heat a large skillet over medium-high heat. Toss the still-wet-from-the-washing vegetable into the pan, cover with a lid, and allow the residual water to soften the veg a bit. Remove the lid, and stir vigorously with a wooden spoon until the vegetable is softened but not completely cooked. If the veg sticks to the pan or begins to brown, add a tablespoon of water to continue the steaming process.
Place each vegetable in its own container and store in the fridge. Be sure to pop the containers into the refrigerator while hot – cooling at room temperature allows bacteria to grow. I usually reserve the bottom shelf of my fridge for hot veggies.
When it’s time to eat, heat about
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