Recipe & photo updated in 2007 2005: Hmmm. Worth nearly an hour's time? Perhaps. But no, not in my emerging definition of a meal's "vegetable". With three weeks of a veggie-a-day under my belt, I am thinking that the only dishes that qualify require fewer than 15 minutes of prep time and fewer than 30 minutes to get to the table. And even THIS is feeling excessive -- feedback? Still, this dish is good. Another time, to save time, I'd use a bag of shredded cabbage, frozen green beans and diced tomatoes -- in fact, at least as far as the beans go, I believe frozen green beans would be of much higher quality than the fresh I found at the supermarket yesterday. 2007: This was quite good, a simple vegetable stew and served over a baked potato, was filling for supper. GREEN BEAN & CABBAGE TAGINE Active time: 25 minutes (see ALANNA's TIPS) Time to table: 1 hour (with occasional stirring) Makes 8 cups -- a lot 1 tablespoon olive oil (reduced from 2 - 3 tabl

Who knew that slowly and gently cooking fresh green beans with a good tomato would turn out a dish so sublimely summery? It may not look like much but this is a "wow" summer side dish, way more than the sum of its parts. Real Food, Fresh & Seasonal. Budget Friendly. Great for Meal Prep. Low Carb. Low Fat. Weight Watchers Friendly. just vegan, Vegan Done Real . Naturally Gluten Free. One of My Very Favorite Green Bean Recipes .

Great lesson tonight: if I hadn't something in the freezer, nothing green, nothing fresh, would have made it to the table. It's good to have insurance! And these green, leafy things are growing on me. In this bag, the bits of diced turnip were a sort of sweet contrast to the musky leaves, chopped very small. I did wonder, although too late for tonight, whether a full-flavored fat like bacon grease might do wonders over butter or olive oil. There's got to be a reason why all those "southern greens" are dripping with bacon grease! FROZEN TURNIP GREENS WITH DICED TURNIP Active time: About 5 minutes Time to table: About 20 minutes Serves 4 1 tablespoon butter 16 ounces frozen chopped turnip greens with diced turnip Melt butter in a large skillet over MEDIUM HIGH. Add frozen greens, stir, reduce heat to MEDIUM, cover and let cook 10 - 15 minutes, stirring occasionally. NUTRITION ESTIMATE Per Serving: 59 Cal (45% from Fat); 3g Protein; 3g Tot Fat; 5g Carb; 4g

Love the new asparagus steamer -- if you love asparagus, think about an investment. Make sure it'll fit in your cupboard, though. The steamer is tall (as tall as, well, asparagus spears) and narrow (as narrow as, well about 2 pounds of asparagus). The spears stand upright. while cooking; this means that that the tougher stalks are closer to the heat source than the tender tips. Another tool I used tonight is called a mister: put in your own olive oil and spray -- all to use less oil. I like it and used it often but wouldn't call it a must-have either. GINGER ASPARAGUS Active time: 5 minutes Total time: 10 minutes Serves 4 1 pound asparagus Olive oil Ginger juice (see ALANNA's TIPS) Salt Bring water to boil in an asparagus steamer over MEDIUM HIGH. Rinse spears well, then cut off and remove the woody ends. Place spears in steamer, cover and cook for 5 - 8 minutes or until fully cooked. Remove and mist with olive oil and sprinkle with ginger juice. Salt genero

Tonight was a reprise of Day 9, Lemon Spinach . Truth is, Lemon Spinach is delicious, Lime Spinach was ... nothing special. I did experiment with a fraction of the fat so that might have been the difference. I'll try again, with lemon and less fat. In the mean time, I'd recommend Lemon Spinach!

How to sauté Swiss chard in a skillet with a little garlic, a little ginger and a whole lot of deliciousness. Plus it's quick and easy! If you like this recipe's simplicity and convenience, it can also be used with other tender leafy greens like beet greens or younger, more tender spinach (although sorry, not baby spinach, it's too tender). Real Food, Fast & Casual. Just Three Ingredients! Not Just Easy, Summer Easy . Year-Round Kitchen Staple. Budget Friendly. Little Effort, Big Taste. Weeknight Easy. Low Carb. Low Fat. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly. Rave Reviews.

Today's green bean recipe: Beans cooked in well-salted water, then tossed with sautéed onions and almonds. ~recipe & photo updated in 2007~ 2005: This recipe is a real keeper, thanks to the browned-buttery, nutty-crunch-ery almonds. How to serve beans in just 15 minutes? Use a bag of frozen French-cut green beans. You might re-acquaint yourself with the frozen vegetable section, especially if turned off by quality a few years back. Frozen vegetables are flash frozen so in a sense, they are 'fresher' than anything picked 10 days ago for shipping to your local grocery store. Do skip the boxes of frozen vegetables, focus on the bags. I think the supermarket brands are as good as the name brands and they are usually cheaper at regular price and more often on sale. There are only two frozen vegetables, so far, that I don't like, pearl onions (but then I think I just don't like pearl onions ...) and carrots. 2007 Update: I made this recipe with fresh green beans and w