Anonymous wrote:Looking to branch out. We tend to stick to broccoli, asparagus and brussels sprouts, and of course salad.

What are your favorites and what are the (relatively simple) ways you prepare them?

I loooooove zucchini. We eat it all the time. I usually stir fry it with some oil and chopped onion.

Always have kale, spinach, spring mix and romaine in the fridge. Also cucumber, zucchini, broccoli, Serrano chilies. In summer, usually some okra and sugar snap peas as well.

Anonymous wrote:Green beans and broccoli. Cooked in butter and salt and pepper

cucumber slices

Watch out for incoming harpies! They’ll call your cucumber a fruit, too! Lol

I’m guessing cucumbers don’t count because they are technically a fruit - but in the summer those are my favorite. I chop them up and mix with a spoonful of chili crisp and ginger dressing. If I have scallion in the fridge I add that as well.

Green beans, broccoli, snow peas, snap peas

I love Asian greens. We usually do yu choy and Chinese broccoli (gai lab). Super simple to prepare and very tasty.

https://thewoksoflife.com/yu-choy-recipe/

Bok Choy
Okra
Broccolini/baby broccoli

It varies by season— I consume my weight in asparagus in spring, Brussels sprouts in the winter. Broccoli I’d a year round favorite. Kale in the fall, and a cabbage, too. I also love green bell peppers. And sugar snap peas and green beans. I snack on sugar snap peas a lot.

Green beans and broccoli. Cooked in butter and salt and pepper

cucumber slices

Broccoli - roasted or steamed
Asparagus - roasted or grilled
Green beans - steamed and then dressed with butter and salt
Spinach - handfuls tossed into just about everything
Lettuce - we have salad with dinner 4-5 nights a week, plus add it to sandwiches and stuff

Those are my most regular choices. Less frequent, but still common in our house: snap peas, frozen peas, zucchini (I know, I know), baby bok choy, chard, kale, Brussel sprouts, cabbage.

Love so many green vegetables. We do broccoli, green beans, spinach, baby bok choy, kale, escarole, broccoli rabe, rainbow chard….

Pretty much anything is good sauteed in olive oil with salt and a little garlic.

Zoodles (zucchini noodles) are good sauteed as described above and served with vodka or alfredo sauce.

Sugar snap peas go great with Chinese food. Throw some in with fried rice. For that matter, when I make ramen or dumplings, I add Asian vegetable blend/stir-fried vegetable blend, California Blend with diced onions, peppers, and sugar snap peas (all of these are available frozen). I like to add Trader Joe’s furikake seasoning to both. I’ll also add Kikoman’s teriyaki sauce to the dumplings or sunflower seed kernels (and of course the included ramen flavoring) to the ramen.

Spinach is the most versatile vegetable. Serve raw in salad, sandwich, etc. Put some in a grilled cheese. Throw into a soup, pasta, etc (right at end of cooking time so it softens a little, but isn’t completely shriveled and dull). It’s fabulous with mushrooms. Cook eggs, rice, pasta, etc. (really any neutral base), with spinach, mushrooms, garlic, onions (if you like onions), maybe a little mustard, and some sort of cheese (mozarella, parmesan, alfredo sauce, etc.). You can add a little chicken for extra protein.

Kale is similar to spinach, but a little more bitter. I’ve recently found I slightly prefer it over spinach, when having beans.

Anonymous wrote:

Anonymous wrote:Zucchini. I sauté them, roast them, and make casseroles with them.

That’s a gourd- a fruit.

Yeah, yeah, I know.

OP can go ahead and ban them from her house.

Love lightly sauteed snow pea pods and steamed sugar snap peas with a little butter.

Chinese broccoli and baby bok choy are also delicious and easy to stir fry on their own with some ginger, garlic, maybe a drizzle of sesame oil.

Green beans blanched then tossed with olive oil, a dash of rice wine or champagne vinegar, lemon zest, lemon juice, pepper.