Easy Vegetables

Microwaved Carrots

• Cut carrots into 1/8-inch-thick rounds.
• Place in a large glass baking dish or pie pan.
• Add 1/4 cup broth (or white wine).
• Cover tightly and microwave on High until tender, about 3 minutes.

Sautéd Corn

• Remove kernels from cobs.
• Melt 2 teaspoons butter in a large skillet over medium heat.
• Add corn kernels; cook, stirring constantly, until tender, about 3 minutes.
• Stir in 1/2 teaspoon white-wine vinegar before serving.

Sautéd Leeks

• Thinly slice leeks into half-moons.
• Heat 1 tablespoon butter in a large skillet over medium heat.
• Add leeks; cook, stirring often, until softened and very aromatic, about 5 minutes.

Braised Greens

• Heat 2 teaspoons walnut oil (or canola oil) in a large skillet over medium heat.
• Add spinach or chard and toss until wilted.
• Add 1/2 cup dry white wine or dry vermouth.
• Cover, reduce heat and cook until wilted, about 5 minutes.
• Uncover and cook until liquid is reduced to a glaze.
• Sprinkle 2 teaspoons balsamic vinegar (or rice vinegar) over the greens.

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