Steam Sautéed Vegetables
Serve flavorful, crisp-tender vegetables prepared without any added oil or butter.
Serves
6
Prep time 5 min.
Cook time 10 min.
Ingredients
4 cups coarsely chopped vegetables, such as broccoli, carrots, cauliflower and green beans
1 cup College Inn® Chicken Broth 40% Less Sodium
1 garlic clove, minced
1/4 tsp. grated fresh ginger, optional
Shop This Recipe
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 crisp-tender.
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 (about 1/4 cup). Pour broth over vegetables before serving.
VARIATION: To make Steam Glazed Vegetables, prepare recipe as directed, except add 1 Tbsp. honey in Step 3.
