Basic Vegetable Preparation

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Don't believe the words "tasty" and "vegetables" belong in the same sentence? Liven up your life with this very simple, very tasty method that works for just about any kind of leaf, shoot, pod, or fungus.


  • 1 lb vegetables
  • ½ tsp sea salt (or to taste)
  • 2-4 garlic cloves, crushed or minced
  • 2 tbsp grapeseed or other cooking oil, or coconut oil or butter


Wash and chop vegetables as needed. In a large pan, heat garlic cloves over medium-high heat until just beginning to sizzle or brown. Add oil. When oil is hot, add vegetables and salt. Toss in hot oil until bright green (if applicable) and cooked through. If needed, add water to keep from burning and/or cover with lid to steam slightly.


Use recipe above for (not exhaustive):

  • broccoli/Chinese broccoli
  • spinach/Chinese water spinach
  • kale
  • collard greens
  • romaine lettuce
  • cabbage
  • artichoke hearts
  • mushrooms
  • eggplant

Omit garlic for:

  • cauliflower
  • bokchoy/Taiwanese bokchoy
  • Nappa cabbage

Butter is best for:

  • mushrooms
  • asparagus

Other secrets

  • when cooking bokchoy, add 1 tbsp peanut oil just before removing from heat, or use all peanut oil from the start
  • try doubling oil for green beans and adding 1/4 cup soy sauce instead of salt