I know, I know. You're scratching your head right now thinking Kate's lost her mind. You know how to cook vegetables, I get it. But sometimes you just have so many that you have frozen from the garden, and you want to make sure you are getting the best flavour rather than just cooking them to death.
This is a super fast method that gives us great flavour and the texture is spot on and makes them taste like we cooked them from fresh. If you are going through all the hard work of growing and preserving food, then you want to prepare it properly so you can enjoy it!
I like this method best for snap peas, green beans, and broccoli. Obviously you can use this on store-bought frozen veggies too, and you'll get a really nice taste. The cooking time varies based on which vegetable, how much, what type of pan, and even your stove. Just use this as a nice guideline as far as seasoning and method and you'll be good.
How to Cook Frozen Vegetables
- 1 quart bag of frozen snap peas green beans or broccoli
- 2 tablespoons butter
- 2 tablespoons soy sauce
- ½ teaspoon garlic powder
- Heat a 10-12 inch pan (preferably a cast iron skillet) over medium-low heat, add your frozen vegetables, busting them apart if possible but no sweat if they're a block.
- Put a lid on and let cook just until there is no ice left (a few minutes on average). Take the lid off and carefully pour the water out into the sink.
- Put the pan back on the heat, crank to medium-high heat and cook just until they're hot (a couple minutes on average). Take off the heat, add butter, soy sauce, and garlic powder, put a lid on.
- Holler at your family that dinner is ready, and bring the skillet to the table (if you’re our family anyhow). By the time they’re all there, the butter is melted, toss everything around and serve up!
- Nutrition information is for snap peas.