My favorite vegetable sautee is chopped kale with minced ginger, onions and garlic, done up in home-rendered grassfed beef fat. On its own, or used as a base for ground beef soup.

Sauteeing is easy: you heat the fat, you dump your stuff in it, and move it around in the pan til it looks done. :)

Is there a reason you are so limited to those veggies? Most grocery stores carry a few other varieties...

I prefer my veggies roasted - roasted broccoli florets is delish! I recommend becoming familiar with one or more paleo recipe sites. If it is a cooking confidence issue, many veggies are perfectly tasty and the most nutritious when they are raw!

I love to roast veggies. There's no recipe, just coat them in olive oil or other fat , add salt and herbs, and roast on a sheet pan until soft and caramelized. Kick it up a notch with bacon bits.

My favorite veggie dish for special occasions is a medley of brocoli, carrot, and pearl onions, roasted with bacon grease and bits, then finished off with fresh chopped parsley.

What about raw vegetables? Get some leaves/salads in you, bro. Spinach, romaine, carrots, tomatoes, cucumber, etc. You can add them to almost every meal and they require little if any preparation.

Mushroom omelette. Fry mushrooms in butter (or olive oil) for around 5 mins. Beat 3 eggs. Add eggs to mushrooms. When omelette is nearly done add some sea salt. Flip. Serve.

I like kale too.

Salads with tomatoes, mushrooms, spinach, cucumber, carrot, some meat.

Boil some carrots and add honey for a dessert like veggie. Put 1/2 tbls olive oil in a frying pan and add whatever veggies you want. I usually use broccoli, carrots, mushrooms, etc. you can also throw whatever you want in a pan, sprinkle olive oil, and put it in the oven on 350-400 for 30 min. I love doing beets that way. Sometimes I'll use honey instead of olive oil on te beets which makes them sweet and delicious. Zucchini is great on the grill or you can do veggie skewers on the grill. Onion, squash, zuchini, and mushrooms are great like that.

I love roasted cauliflower.

Cover the florets with olive oil, sprinkle with salt. I also like adding some cayenne pepper for a kick. Then I put them in the oven at 400F for 20 to 25 minutes, until I can stick a fork into them easily.

While this bakes I usually cook my meat or cut up some other veg.

Borscht. This recipe is close to what I make, I think. I can't double check it right now as it won't load for me. I don't use any sugar if it calls for that and I only use one potato in what's almost a gallon of soup. I did use a pint of my beef bone broth but then made up the rest of the liquid with just water.