1 tbsp extra-virgin olive oil 16 oz fresh or frozen vegetables 1/2 cup low-sodium chicken stock 1/2 cup fresh orange juice 2 garlic cloves, chopped salt freshly ground black pepper
Prepare and chop fresh vegetables if needed. There's no need to defrost frozen vegetables, except spinach. If using spinach, defrost and remove excess water by placing in paper towels or a clean kitchen towel and squeezing.
\r\n\r\nHeat the olive oil in a large sauté pan.
\r\n\r\nAdd vegetables and season with salt and pepper, to taste. Sauté until slightly tender. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until vegetables are tender and liquid is reduced and slightly thickened, about 10-15 minutes.
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