Easy Versatile Vegetable Saute

18 Feb

I love fresh vegetables but let’s face it, sometimes you can’t have fresh all the time. I try to keep a steady stock of frozen corn, peas, spinach (for dips), cauliflower and broccoli on hand. This recipe would be great for both peas and/or corn.

What you need (this was for four people):

2 cups of frozen corn or peas1 Tablespoon of butter

1/2 Tablespoon of virgin coconut oil

1/2 Tablespoon of extra virgin olive oil

1 garlic clove, minced

1/2 Tablespoon of herbs de provence

2 scallions, chopped (white and green)

Salt and Pepper

Corn

On a medium-high heat, melt butter and coconut oil in the extra virgin olive oil. Add the garlic and scallions (don’t let them burn). Saute the frozen vegetable and herbs de provence and season with salt and pepper to taste. Be careful when you add the frozen vegetables because it could spit.

Serve warm! Variations could be adding some shredded Parmesan cheese and red pepper flakes. C’est si yum!

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