Steam-Sauteed Vegetables

Serve flavorful, crisp-tender vegetables prepared without any added oil or butter.

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
6 servings

Ingredients
  • 4 cups coarsely chopped vegetables, such as broccoli, carrots, cauliflower and green beans
  • 1 cup College Inn® Chicken Broth
  • 1 garlic clove, minced
  • 1/4 tsp. grated fresh ginger, optional
Directions
  • Combine all ingredients in a large skillet. Bring broth to a boil over high heat.

  • Cover and reduce heat to low; simmer 4 to 5 minutes or until vegetables are tender-crisp.

  • Remove vegetables to a serving bowl with a slotted spoon.

  • Cook broth over high heat about 2 minutes or until liquid has reduced in volume by half.

  • Pour broth over vegetables before serving.

VARIATION: To make Steam Glazed Vegetables, prepare recipe as directed, except add 1 Tbsp. honey in Step 1.


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