397 sauteed recipes

Brazilian-style sauteed collard greens (couve) for feijoada. Finely shredded collards cooked quick with onion in shortening, a traditional side for Brazil's national black bean stew.

Pine nut dressing with sauteed ground beef, onions, and toasted pine nuts tossed with orzo pasta. A savory, Middle Eastern-inspired stuffing ready in 20 minutes.

Veal stew Normandy style with sauteed Granny Smith apples, reduced apple cider, cream, and steamed Kirby cucumbers. A French-inspired way to transform leftover veal stew.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Turkey piccata: flour-dredged turkey cutlets sauteed in butter and finished with a fresh lemon pan sauce. A lighter, faster take on the Italian veal classic.

Fresh tomatillo green sauce with jalapenos, cumin, cilantro, and garlic sauteed in vegetable stock. A low-fat, bright salsa verde for tacos, enchiladas, and grilled meats.

Plantain casserole with green plantains sauteed in peanut oil, tossed with tomato, and slow-baked until tender. A simple Caribbean-style dish with just five ingredients.

Baked bananas layered with cinnamon cream cheese and heavy cream, sauteed in butter first for caramelized edges. A warm, creamy banana dessert with just 6 ingredients.

Sauteed lehi fish with a fresh papaya-pineapple pepper relish tossed with sweet chili sauce and cilantro. A quick Hawaiian-inspired seafood dinner with tropical flavors.

Gingered vegetable soup with fresh ginger root, potatoes, zucchini, corn, and tomato sauce. Oil-free, vegan, and full of warming flavor from a water-sauteed base.

Vegetable spaghetti with sauteed bell pepper, zucchini, mushrooms, and onion in jarred marinara over thin pasta. A 30-minute weeknight pasta the whole family will eat.

Low-fat pasta with dry-sauteed vegetables in fat-free spaghetti sauce. Chunky onion, pepper, mushrooms, and zucchini over pasta with Parmesan. A quick vegetarian weeknight dinner.

Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.

Rustic potato and leek soup thickened with flour and mashed by hand for a chunky, hearty texture. Butter-sauteed leeks, diced potatoes, and milk finished with a pat of butter and fresh chives.

Crisp-tender broccoli florets sautéed with garlic in butter and white wine toss with hot pasta for a quick vegetarian Italian side dish ready in 25 minutes.