Cooking School Lesson 5: Two Ways to Cook Your Veggies - Rachael Ray Every Day

    Cooking School Lesson 5: Two Ways to Cook Your Veggies

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    Want to transform humdrum dinners into mealtime magic? It’s easy! Hit the kitchen armed with these genius tips and simple recipes from our Every Day experts, and your friends and family will wonder if you went to cooking school on your lunch break!

    Lesson 5: Be a Veggie Whisperer


    There's no one right way to cook a vegetable. Use high heat and fast cooking for fresh, bright-tasting sides, or go low and slow for a richer, earthier flavor. Your dinners will be forever free of boring broccoli... or beans... or greens!

    green bean broccoli and collard vegetable side dishes

    Depending on your schedule, try a fast or slow version of our favorite green veggies

    For Fast Dinners

    Curried Green Beans

    Curried Green Beans

    Broccoli Sauteed with Garlic & Capers

    Broccoli Sauteed with Garlic & Capers

    Stir-Fried Asian Collards

    Stir-Fried Asian Collards

    When You Have More Time...

    Butter-Poached Green Beans with Lemon & Thyme

    Butter-Poached Green Beans with Lemon & Thyme

    Roasted Broccoli with Shallots & Crushed Red Pepper

    Roasted Broccoli with Shallots & Crushed Red Pepper

    Braised Collards with Bacon

    Braised Collard with Bacon

    More Cooking Tips

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    How to Broil Anything

    Add Flavor to Any Dish in a Pinch