Panned Vegetables Recipe

From Dorothy McNett's Recipe Book.

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Panned Vegetables

From Dorothy McNett's recipes at www.dorothymcnett.com. Pick and choose a nice variety of vegetables. If using Pecorino or Halloumi cheese, it will add a nice natural saltiness to the bite. Or, sprinkle each serving with just a few grains of a semi-coarse sea salt.

1 onion, sliced
2-3 cloves garlic, slivered
1-2 cups fresh green beans, sliced
2-3 small potatoes, quartered or sliced (Yukon, fingerlings, reds..)
1 red or green bell pepper, slivered
1-2 stalks celery, sliced

2-3 tablespoons extra-virgin olive oil
1 bunch fresh greens, such as spinach or chard...
1-2 tablespoons salad dressing or sauce, as desired
grated cheese, if desired (try Pecorino or Halloumi)

Prepare vegetables, washing and slicing or slivering, as desired. Heat the oil in a large sauté pan, reduce to medium, and add the vegetables except for the greens. Stir and cook for several minutes, to your desired doneness. When done to your liking, add the greens and cook about 1 minute more. Stir in the dressing or sauce. Sprinkle with cheese. Serve immediately.

Recipe created 1996-02-03.

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