Greens, Hearty: Sautéed

The French translation of “sauté” means to jump or bounce. In cooking terms, “sauté” is defined as cooking food in a small amount of fat over high heat. It is also the classic “cheffy” move of flipping food in a pan by jerking the pan forward and then backward. And it is so fun. You don’t need to have mastered “the flip” to sauté successfully. Just remember high heat, a bit of fat, and a quick jump either with a stir of a spoon or the yank of a pan. And don’t be discouraged by the term glug—a splash of oil. Enough to grease the pan, not so much that you are deep-frying the ingredients, roughly about 2 Tbsp (30 ml).