Copyright Thomas Saaristo  All Rights Reserved
Sauteed vegetables
The French word saute means "jump," and it comes from that fancy looking move a
chef makes when he moves a pan quickly back and forth across a burner to toss the
food slightly up in the air. That's why the ideal saute pan is flat with curved sides,
ensuring that the food doesn't go flying all over the place when you flip it. Also, since
all your food should touch the surface of the pan to ensure even cooking, you'll want
a pan large enough to fit whatever you are cooking; never overcrowd

You only need a relatively small amount of fat to saute, and for vegetables, the best
fat is duck fat or canola oil. Duck fat for flavor and high smoke point, canola oil for its
neutral flavor and high smoke point. You choose

Firm vegetables
Cut vegetables into 1/2 inch cubes, the perfect size for uniform cooking; not too little
to be fussy but still small enough to cook most vegetables through. Heat your pan
over high heat for 2 full minutes, then 1 to 2 tablespoons fat or oil. Swirl to coat the
bottom of the pan and heat until shimmering, 30 seconds to 1 minute later. Add the
vegetables and a pinch of salt. Don't play with your food and poke it around. Let it sit,
soak up that fat, and then give it a couple of good tosses

Sauteing a vegetable, even a firm one, won't take very long, just a few minutes at
most. It should come out of the pan a bit firm but not mushy. (If you're into softer
vegetables, you can break the rules and add some liquid, like stock.) Season with salt,
freshly ground black pepper, some fresh chopped herbs, and a good squeeze of
lemon and serve immediately

Leafy greens
Greens like spinach pretty much follow the same method as firm vegetables, but you
don't need to cut up the veggies, since leaves are fairly uniform in size. You do need
to pay even more attention, though. Greens cook quickly, so once you add them to
the pan, just a quick toss or two will be enough to wilt them

Satueed spinach with garlic

2 tablespoons butter
2 tablespoons finely chopped shallots
3 cloves garlic, thinly sliced
1 pound spinach, washed, tough stems removed
Big pinch House salt
Black peppercorns in a pepper mill
Pinch freshly grated nutmeg

Melt the butter in a large skillet over medium-high heat. Add the shallots and saute for
2 minutes. Add the garlic and saute for 1 minute

Add the spinach and saute, stirring to wilt and combine with the shallots and garlic

Season with salt, freshly ground pepper and a pinch freshly ground nutmeg