Since I just wrote the blog post that cannot yet be published, I thought I’d share, instead, an excellent and easy way to prepare veggies, although I mostly do it with French green beans, broccoli, or asparagus.
Shallots are small onions that carmelize easily and delisiously.
Slice several shallots. Cut up veggies in the size you want. I usually cut the ends off the beans and cut them once or twice.
Put olive oil (or butter) in a 12 inch skillet (and let me just confess now, that once I got the 12 incher, I stopped using the 10 or 8, even to cook small things. 12 is my go to skillet.)
Throw in shallots, medium heat, let them cook until they are brown. Put in vegetables and cook until it tastes good and they get very green. Add salt.
The crazy thing is, the next day, there are good to the third power–like candy–and never enough left over.
zoe finkel 
