STEAMED VEGETABLES

SERVES 4

4-6 c. of one or a variety of vegetables: broccoli, asparagus, green beans, be creative!

1 tsp. sea salt

½ tsp. black paper

Method

1. 1 If you have a steaming pot, fill bottom pot with an inch or two of water, then place top pot (the one with holes in the bottom), inside and fill with vegetables and cover with lid

Continue to #3

1. 2 If you do not have a steaming pot, you may use this method, just stir more frequently if you do not. A large pot or pan or wok will work fine

Continue to #3

1. 3 Bring an inch or two of water to a simmer

You’ll have to make slight adjustments based on the size and density of your vegetables, but this is the basic idea and best way to learn, PRACTICE!

Cook them until they’re bright, and just tender

You may finish with a light drizzle (1 tbsp.) olive oil (optional), and a sprinkle of salt and pepper

Nutrition facts per serving: Calories 83, Carbohydrates 9g, Protein 2g, Fat 0g

Nutrition facts are without olive oil