My new favorite way to cook vegetables to get lots of flavor into them (and reduce overall oil consumption) is what I’ve dubbed the “Vinegar Simmer”. Frequently I will start sautéing my veggies in a bit of coconut oil, but as the oil begins to evaporate or whatever it does exactly that makes me need more, instead of adding more oil I will add several dashes of vinegar to the pan instead of adding more oil. Alternately, you can totally skip the oil part and fill the very bottom of your pan with some vinegar (about 1/4 inch or less), add your veggies, then top off with some water so that the vegetables are not quite covered, and bring to a gentle simmer. Here is a recipe that lends itself very well to this cooking method!
Green Bean Potato Salad
- 4-5 lbs of potatoes, chopped into bite sized pieces
- 2-3 medium onions
- 1 lb of fresh green beans (frozen would work too), chopped into bite sized pieces
- Red wine vinegar
- Seasonings: salt, garlic powder, onion powder
Boil your potatoes until *almost* cooked. You don’t want them so cooked that they fall apart, you will want them to be able to hold their shape when mixed with other ingredients. Start warming a frying pan on low to medium-low heat and add your vinegar. While warming, chop your onions and add green beans and onion to your pan. Add enough water to *almost* cover and season liberally with salt, garlic powder, & onion powder. Simmer until veggies are tender. It is ok if the liquid level goes down some, but add additional water as necessary to keep the veggies half submerged (and for this recipe you will want that liquid to help marinate your potatoes. Once your veggies are done, pour this whole vegetable vinegar mixture on your potatoes & add additional salt, garlic, or onion as necessary. You can serve immediate *or* put it in the fridge to marinate, stirring just before serving.
I’m simmering some onions below :). You don’t need much liquid most of the time unless you want to make it into a sauce.