This stovetop method cooks foods relatively quickly in a small amount of fat. Choose a roomy pan; crowding causes foods to steam rather than sauté. Preheat the pan for 1 minute over medium-high heat. Add oil, swirl to warm, then add food. Shake the pan to toss foods, or stir with a wooden spoon. When just cooked (vegetables until tender; meats should be opaque), remove food. To deglaze pan, pour off any excess fat, then add a small amount of wine, broth, or vinegar. Scrape and stir to remove the rich, browned bits from the pan bottom. Pour glaze over finished food. Best for: Leafy greens, quick-cooking vegetables, thin slices of meat, fish, or chicken.
Sautéed Chard with Almonds and Dried Apricots
Serves 4 / Bits of apricots and nuts add sweetness and crunch. Prep tip: For a spicier version of this easy dish, substitute escarole for the chard and add red pepper flakes. Serving tip: Serve alongside salmon, with a side of steamed cauliflower dressed with olive oil and fresh basil. View the Sautéed Chard with Almonds and Dried Apricots recipe