This is a use-what-you-have sort of meal. I cook to a pot based on the number of people eating. I vary the veggies according to what I have and according to the likes and dislikes of those I am serving.
Pot with a lid
Olive oil, or whatever your fat of choice is
Firm veggies - ones retain their shape well when sauteed
Beets, carrots, broccoli, cauliflower, celery
Mid firm veggies - ones that will soften some
Stems of the greens, pod peas, beans, onions, squash, tomatoes, corn
Wilting veggies - tend to be the greens
Spinach, Swiss chard, beet greens, bok choy, tatsoi, garlic
Any already cooked veggies
Canned veggies, leftovers
Cut the veggies into bite size pieces.
Put oil in the bottom of the pan and let it start to warm over high to medium high heat.
Add the firm veggies and put some oil on top. Stir or toss the veggies and the oil. Cover with a lid and let sit a minute or two.
Add the mid-firm veggies and put some oil on top. Stir or toss the veggies and the oil. Cover with a lid and let sit a minute or two.
Add the wilting veggies and put some oil on top. Stir or toss the veggies and the oil. Cover with a lid and let sit a minute or two.
Stir in or toss any cooked veggies or leftovers. Cover and watch for the pot to steam. Turn the heat to low, stirring every 4-5 minutes until the veggies are all soft. Take off heat and serve.
We serve this over rice or as a side with meat and potatoes. These veggies tend to taste good the next day as well. OR if you have enough left over, you can freeze them for a meal another day.