Pan-Steamed Veggies

By kspurlock

Ingredients

• 1/4 cup Olive Oil
• 2 tsp. chopped garlic
• 1 anchovy fillet (or 1 1/2 tsp capers or 1 1/2 tsp tapenade)
• 1 - 1 1/2 lbs trimmed vegetables
• 1/2 cup water
• 1 tsp salt
• crached black pepper to taste

Preparation

Step 1

1. Heat olive oil, garlic, and anchovy on medium-low. Cook, stirring, 2-3 min (until anchovy fillet is dissolved).

2. Raise heat to HIGH. Add vegetables, water, and salt. Stir to combine and bring to a simmer; cover. Cook, stirring occasionally 8-12 min or until water is evaporated.

3. Season to taste with pepper. Finish with a squeeze of lemon juice, grated cheese or red pepper flakes if desired.