saute, steam, roasting vegetables

like spinach-try chard, kale, collard greens, mustard greens, cabbage can all be sauteed

like carrots-try sweet potatoes, parsnips, butternut squash, acorn squash, turnips, beets or rutabagas can all be roasted, sauteed or steamed

like broccoli-try cauliflower, brussels sprouts or fennel can be roasted or sauteed

to saute-heat olive oil in a large skillet over med hi 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 until tender

to steam-fill a large pot with 1 inch water and fit with a steamer basket. bring the water to a boil. place the veggies(cut up) in the basket, cover and steam until tender. season with salt and pepepr and drizzle with oliveoil or mash with butter before serving.

to roastlon a rimmed baking sheet toss vegetables (cut up) with olive oil, salt, and pepper. roast at 400 deg tossing occasionally until tender. drizzle with a litte lemon juice before serving.