Stir-Frys and Sautés

Asparagus Morels Sautée
Asparagus and morels - two harbingers of spring eating - are delicious simply sauteed together in a bit of butter in this easy recipe.

Asparagus Stir-fry
Thin slices of asparagus with browned garlic and Chinese fermented or salted black beans make a quick and easy dish.

Brussels Sprouts and Mushrooms
An easy and intensely flavorful side dish for fall and winter.

Brussels Sprouts Saute
This easy method of shredding brussels sprouts and quickly cooking them over high heat with a bit of flavoring is endlessly flexible (and sure to win over avowed brussels sprouts-haters!).

Brussels Sprouts Sauteed With Walnuts
Brussels sprouts are sauteed to bring out their nutty flavor and then mixed with walnuts for a simple fall side dish in this quick, ultra-healthful recipe.

Brussels Sprouts With Capers
Brussels Sprouts With Capers is easy and delicious.

Brussels Sprouts With Fried Onions
These Brussels Sprouts With Fried Onions are easy and delicious.

Butternut Squash Stir-Fry
This stir-fry takes full advantage of butternut squash's sweetness, and leaves its luscious texture intact, ready to savor.

Garlic Okra
Okra simply cooked with just a touch of garlic and salt tastes of fresh grass in the most wonderful way.

Cumin-Scented Gingery Carrots
These carrots are cooked with whole cumin seeds and a bit of ginger for a nutty, sweet flavor.

Garlicky Bok Choy
Turn bok choy or baby bok choy into a quick and delicious side dish.

Glazed Carrots
These Glazed Carrots are sweet, tender, golden, and delicious.

Glazed Pea Pods and Baby Carrots
Glazed Pea Pods and Baby Carrots are cooked with a bit of orange juice and chile for a simple, easy, delicious spring side dish.

Greens with Green Garlic
A few chopped green garlic stalks add a springy sweetness to collard greens, kale, or Swiss chard.

Greens With Garlic & Chiles
A blast of garlic and spicy chile make quick, tasty work of any cooking greens - kale, collard greens, turnip greens, chard, mustard greens, even spinach.

Greens with Mustard Seeds
Greens cooked with "popped" mustard seeds take on a slightly smoky aroma and a discernible nutty flavor.

Kale With "Pickled" Red Onion
Sautee kale with red onions and caraway seeds – and a few "secret" ingredients – for an outstanding new take on eating your greens.

Greens With Preserved Lemon
Saute some greens and throw in some preserved lemon and you have an ultra-healthy, delicious winter side dish of Greens With Preserved Lemon.

Lemony Broccoli Rabe
Lemon adds a bright, delicious kick to broccoli rabe.

Greens With Onion, Ginger & Pepper
A bit of onion, ground ginger, and black pepper make these greens sing with spicy sweetness.

Sauteed Broccoli Rabe
Sauteeing is a great and easy way to cook broccoli rabe.

Peas and Carrots
An easy classic spring recipe.

Sautéed Escarole
Escarole is nicely softened with a bit of heat by sauteing it.

Sauteed Baby Artichokes
Pancetta, garlic, and mint bring out the earthy nuttiness of baby artichokes.

Sauteed Radicchio
Sauteeing is a great way to cook radicchio and it mellows the famously sharp flavor of this bright red chicory.

Sautéed Nettles
Sauteeing is a delicious way to prepare stinging nettles.

Spicy Broccoli Rabe
Chile adds a burst of flavor to simply sautéed broccoli rabe.

Sauteed Fiddlheads
Fresh, springy fiddlehead ferns transform into a tempting, savory side dish with a bit of browned garlic.

Sauteed Morel Mushrooms
Morels (morel mushrooms) are wild mushrooms that come in any color from cream to gray to brown to almost black. They look like little spongy cones and contain the most remarkably wild and forest-y flavor. See the easiest and tastiest way to cook them here.

Sauteed Pea Greens
Sauteed pea greens - cooked quickly and simply - are a wonderful way to use the tender young vines of pea plants.

Sauteed Spinach
The quickest and easiest way to cook spinach is to saute it - cook it quickly over high heat. See how easy it is here.

Spicy Sauteed Corn
Sweet corn turns a bit nutty when quickly sauteed, and fresh chiles give it a nice kick.

Spicy Sauteed Okra
Sautéing okra over high heat with spices brings out its essential grassy flavor--and mitigates the "slime factor" that prolonged cooking or stewing can bring out.