1.  Trim, wash, peel or otherwise prepare the vegetable for cooking.

2.  Steam or boil it as detailed in Boiled or Steamed Greens and variations (page 239) just until tender.

3.  Drain it, then shock it as described above.  Drain it again.

4.  Set aside or cover and refrigerate it for a day or two.

When you want to eat:

5.  Put a tablespoon or two of butter or olive oil (enough to cover the bottom) in a skillet over medium heat.  When the butter is melted or the oil is hot, add the vegetables, raise the heat to medium-high, and cook, stirring, until hot, just a couple of minutes.  Season and serve.

13 ways to jazz up precooked vegetables:

1.  Freshly squeezed lemon or lime juice.

2.  Chopped herbs

3.  Grated citrus zest

4.  Chopped nuts

5.  Toasted bread crumbs

6.  Nut or seed oil, like sesame, hazelnut, or pumpkin seed oil.

7.  Any croutons

8.  Chopped hard cooked egg

9.  Crunchy crumbled tempeh or tofu croutons

10.  Vinaigrette

11.  Compound butter

12.  Any flavored oil

13.  Spice blends