So simple,and so easy to take advantage of the produce of the moment. This is barely a step above raw veggies, which many kids seem to prefer, and you can use this glazey method for any vegetables, and have quick and happy results.
- I 1/2 tablespoons butter or olive oil
- 1 small shallot, chopped or thinly sliced, or ½ teaspoon minced garlic (optional)
- 1 pound of either one or a combo trimmed green beans, sugar snap peas, or 2-inch pieces of asparagus
- Coarse salt and ground pepper to taste
Heat a large skillet over medium heat and add the olive oil or butter. Add the shallot or garlic, if using, and sauté for 3-4 minutes. Add the veggies, season with salt and pepper and sauté over medium high heat for 2 minutes. Add ¼ cup water, cover the pan and steam for 3 more minutes until the veggies are almost cooked and bright green. Remove the lid, stir and allow the rest of liquid to evaporate. Adjust the seasonings and serve.