Green vegetable sides 101

[sajanramanathan]

I really appreciate that Adam shares his (completely insane) opinions about roasted broccoli because it's a good reminder that everyone has different tastes. "I don't like this but you might" is a much better message than "this is terrible"

[arvindh.]

LOVED these 101 and 201 videos, was worried you wouldn't be making anymore but this is wonderful, thank you!!!!

[gabrielabautista]

I'd definitely want a 201 video with all frozen beggies because they're a lot cheaper but they're also kinda hard to cook with without them going mushy

[jensvistikrogh]

I'm confused, at around 9:55 you mentioned cooking vegetables in the oven under the... broiler i think you called it? But at no point did you mention what people from the british isle would call this device.

[banananana]

At 2:02 when he starts thanking the good people of east Asia I thought he was setting up a sponsor so I instinctively went to skip forward in the video only to realize it wasn't an ad lmao

[blindcocostudios]

Lauren's reaction to seeing you recording yourself in the shower was hilarious

[alicecarter]

I began to really love roast broccoli when I started baking it at 500 degrees in the oven. It only takes like 12 minutes and you have to watch it super carefully; but the interior gets soft while the florets get crisp and its a really super nice texture.

[cebo]

Instead of blanching, shocking, and then sauteing, my trick is to just saute them, but after getting the pan hot and oily and adding the veg, I splash up to a quarter cup of water into the pan and put a lid on to flash-steam it for a minute or two to get that tender inside before finishing with the saute. Keeps it all in one pot and in one continuous cook. It's my favorite way to cook asparagus in particular, especially the thinner ones.

I generally do it in a wok, but it should work just fine in a regular pan as long as you get it nice and hot; you don't really want to boil it, you want all the water to turn to steam as fast as possible.

[reubenfong]

At 5.44, Adam scrapes a chopping board with the FLAT SIDE OF THE KNIFE. I'm so proud of you buddy, I knew you'd get there eventually.

[rightthurrr]

Trimming broccoli: instead of throwing out the woody knob you can cut off the exterior and get the tasty little heart. Also for cutting the florets in half, you can slice through the stem without going through the buds, then tear apart. This prevents those bits of buds falling off

[TaberIV]

As a 27 year old who mostly eats greens as they come on a sandwhich, I need this video

[Furluge]

1:13 - I used to think I hated broccoli because it was ALWAYS served to me steamed or boiled with nothing else done to it, no seasoning or added fat, so no browning. Then one day I tried some roasted in a little herb butter and it fantastic. I wish I'd known sooner.

[CreativityCurve]

For broccoli in the oven, I like to make a little marinade on the stove first. Just some butter/oil and spices, chili and maybe some citrus juice lightly cooked together to combine. Toss the raw broccoli pieces in that mixture and then let them go in the oven as usual. Broccoli is a wonderful natural sponge and loves to absorb flavor as is releases and reabsorbs liquid, so cooking it in any sort of flavored environment can make it taste really wonderful if you're not a huge fan of the "natural" broccoli flavor

[DMephisto]

steamed veg > boiled veg

been on this bandwagon for over 22+ years! I am 36, been cooking for myself since I was 11 or 12, because my parents were never home to cook for us kids. a lot of things I "figured out on my own" are validated from watching this video.

great stuff Adam!!

[LindaB]

I did not know that adding butter to somewhat cooled veg/water allows it to better emulsify- thank you!
I do blanch vegetables routinely because I garden/grow/freeze, but never thought to use blanching to hold for a bit later in the day/week.
I especially love the water that drains from frozen spinach when I make spinach pies- it is delicious, and I rarely waste the elixir of veg!

[force]

Shout out to Kenji's trick of microwave-steamed veggies! Lay your veggies out in a single layer on a plate, cover with a double layer of wet paper towels, then microwave on full power for 2-4 minutes depending on the size of the pieces. Perfect for lazy nights or meals with an already crowded stovetop

[ItsSkingles]

These 101 and 201 videos have so important in the process of learning to cook better over the past few years

ALSO Adam withheld the coveted buttshot from us in the ad </3

[wizardcat]

These are my favorite kinds of videos from you. Just good reasoned advice with little added tips of what you could do with the methods of cooking. The best home cook channel!

[bugrasby]

During the lockdown days of Covid, I developed a bit of an obsession with green vegetables. Every week, I’d eat broccoli, spinach, arugula, sorrel, kale, lettuce—you name it (even cauliflower, though not exactly green, made the list!). My absolute favorite, just like you’ve shown here, was roasting broccoli in the oven with little bit olive oil and salt, then finishing it off with a squeeze of lemon. So simple, yet so delicious!

[SunnylandProds]

I’ve resolved to cook at home more often, and that includes doing green vegetable sides, so this is lovely! Thank you, Adam!