Butter Makes it Better!

Everyone has that vegetable that they just do not like—but why don’t you like it? Is it because the only way you have ever eaten it was overcooked? How well I remember those canned green peas that were served at school for lunch. If someone told me they hated peas, I wouldn’t have blamed them. At home though we cooked frozen green peas—in butter, with onions, seasonings and only for a few minutes. Our worker, Steve, hates spinach, but when our spinach plants started producing some of the sweetest and tenderest spinach, we told him that he just had to try it. He was used to canned spinach—and it just cannot compare to fresh spinach sauteed in butter with a little bit of salt and pepper.

President Thomas Jefferson said that butter is the best condiment to put on vegetables—just cook them simply and pile on the butter. Sally Fallon says that the best use for vegetables is as a carrier for butter. Little children have no problem eating butter by the spoon fulls, but it seems that as many people grow up they begin to believe that butter is bad for you. In an article written by Sally Fallon she explains many reasons why butter is better. So move over margarine—here come something better!

When it comes to cooking, fancy meals are great when you have the time and energy—but there is nothing better than fresh vegetables cooked simply and quickly. You cannot get any simpler than cooking with butter and a little salt. I never spend more than 20 minutes preparing and cooking a vegetable.

Beets

They are red, and they can be earthy tasting—but they can be quite delicious. When I used to boil them in water—all the color would wash away, or be splattered all over the kitchen. I never could remember early enough to wash them up and bake them in the oven, and I hated dumping all the nutrients down the drain. So one day I decided to saute them in butter. I peel my beets and thinly slice them. In a pot I melt 2 tablespoons of butter, add beets, a half of cup of fresh squeezed orange juice, a dash of allspice and season with salt. Then I cover it with a lid, and cook it on medium heat. Stir often, and once they begin to cook, turn the heat down to medium-low. They take about 20 to 25 minutes to cook, but keep an eye on them—for if you keep the heat up too high for too long you are likely to burn them. When the beets are tender, they are ready to serve and eat.

Carrots

There is nothing sweeter than a fresh carrot, seasoned with salt and sauteed in butter. I usually peel my carrots, but you can scrub them up good and skip that step if you like. Then I cut them into julienne strips. I place about 2 tablespoons of butter in the bottom of my pan and add my carrots, turning the burner on to medium. I then season with salt, stir it all up and place the lid on it so that it can hold the moisture in. Every few minutes stir the carrots. When they start to cook pretty good turn the temperature down to medium-low. When they are soft and tender, they are done. To fancy it up I might add a sprinkling of dill weed or some fresh chopped parsley.

Cabbage

I read recently in one of my gardening books by Monty Don, that the best way to ruin a cabbage is to boil it in water. I cannot agree more. I like my cabbage cooked—but I still want a good dose of green life left in it. Once again I start with about 2 tablespoons of butter in my pan, and then I add my sliced cabbage. I like to add salt to my vegetables when I cook them because it pulls out the water in them to help them cook without being burnt, and the salt enhances the sweetness of the vegetable. Sometimes I might add a chopped onion, or a shredded carrot to my cabbage. Place the lid on your cabbage, and cook it on medium until it begins to shrink. Then turn down the heat to medium-low and cook for about 15 minutes, stirring often. The cabbage will still be lightly green when it is done.

Broccoli

My niece Makenna loves broccoli—she calls them little trees. Yet, the minute you over cook the broccoli, Makenna will not touch it. While I do not cook my broccoli in butter, you can. I like to place my broccoli in a pan with about an inch of water. Then I bring it to a boil and boil it for no longer than 5 minutes—4 is best! Dump the broccoli into a strainer, and then add butter, salt and pine nuts to your pan. Saute them on medium heat until the nuts begin to brown. Stir in your broccoli and serve!

Green Peas

There is no comparison between frozen green peas and canned green peas. One belongs on the plate, and one should remain on the shelf at the grocery store. When people tell me they hate peas, I know that they have never tasted a lightly cooked pea—that is still full of life. I started sauteing my peas about 25 years ago, and haven’t changed since. Take your frozen peas and rinse them in a strainer under hot water. Do not shake out the excess water. In a pot, melt a tablespoon of butter on medium-high, and saute a tablespoon of onion that is seasoned with salt, pepper and a pinch of basil. After a few minutes, when the onion is translucent, add the peas. Stir them all together, top with the lid, turn the heat down to medium-low, and cook for 5 minutes. Immediately serve, and enjoy! I always wait until the last minute to cook these—because I want them as crisp and tender as possible, and not over cooked.

Spinach

This is definitely a quick side dish—after you get it all washed that is! In a medium pot, melt about 2 tablespoons of butter on medium heat. Remove the stems from your spinach (I just strip the leaves off my hand), and add them to the pot. Stir the spinach, add salt and let cook about 3 minutes. Bright green, tender, and Oh, so sweet is the result.

There is only one thing that makes vegetables taste even better than being cooked in butter—and that is picking them fresh from the garden and cooking them in butter!