Dinner Makeover: Kicking the Takeout Habit
Expand Your Vegetable Repertoire
Andi had always suspected that there was life beyond steamed broccoli, and Charlyne showed her the light. “Charlyne covered my kitchen table with a garden of greens—some I had never even heard of,” she says. Then her cooking coach showed her three easy-to-adapt methods that render any vegetable—from Brussels sprouts to rutabagas—delicious.
First, Pick Your Produce
Like spinach? Also try chard, kale, collard greens, mustard greens, beet greens, cabbage, escarole, or broccoli rabe. They can all be sautéed. (For method, see below.)
Like carrots? Also try sweet potatoes, parsnips, butternut squash, acorn squash, turnips, beets, or rutabagas. They can all be roasted, sautéed, or steamed.
Like broccoli? Also try cauliflower, Brussels sprouts, or fennel. They can all be roasted or sautéed.
Then Make It Delicious
To sauté: Heat olive oil in a large skillet over medium-high heat. Add a few crushed garlic cloves and the greens (trimmed and coarsely torn) or vegetables (cut up); season with salt and pepper. Cook, tossing occasionally,
To steam: Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the vegetables (cut up) in the basket, cover, and steam until tender. Season with salt and pepper and drizzle with olive oil or mash with butter before serving.
To roast: On a rimmed baking sheet, toss the vegetables (cut up) with olive oil, salt, and pepper. Roast at 400° F, tossing occasionally, until tender. Drizzle with a little lemon juice before serving.