I've "discovered" sautéing in butter. Oh my - it changes the most humdrum veg into ambrosia. The other day I miscalculated the time & left the Swiss chard in the pan too long - it turned out to be perfect, a wee bit crispy. Today I had some frozen mixed veggies that were blah when steamed. Today I sautéed them in the magic butter & they turned out delicious. The trick is to get them a bit overcooked.

I wouldn't overcook mushrooms like that, but it seems like most veggies can take the heat. So far I've done beet greens, chard, & the mixed veggies. I'm going to be trying more as I have orach growing in the garden - that should be interesting.

If you really want the olive oil, do half & half - that's what my chef nephew does.