Sautéed Vegetables

Sautéing is hands down the fastest way to cook vegetables. The word comes from the French work “to jump,” meaning that you’ll need to keep stirring or flipping the pan for the entire cook time. To sauté you’ll need a good skillet and a fat to use for cooking, typically either olive oil or butter.

Ingredients: (select any combination of 6 or more of these ingredients):

    • Peas
    • Greens (kale or spinach)
    • Mushrooms
    • Broccoli
    • Asparagus
    • Cauliflower
    • Onions
    • Bell peppers
    • Carrots


  • Chop the vegetables into bite-sized pieces.
  • Add olive oil to a large skillet and heat it over medium high heat.
  • Add the veggies and cook until tender, stirring frequently. Use the following approximate timing for cooking each veggie, adding the longest cooking veggies first
    • Peas: 2 minutes
    • Greens (kale, spinach): 3 minutes
    • Mushrooms: 7 minutes
    • Broccoli, asparagus: 8 minutes
    • Cauliflower, onions: 10 minutes
    • Bell peppers: 10 to 12 minutes
    • Carrots: 12 minutes