Sentences with phrase «add collard»

Add the Collard Greens to the pan and toss them to coat with the sausage and onion.

Add collard greens and sauté until wilted.

Add collard greens a handful at a time, stirring to wilt after each addition before adding more; cook until all greens are wilted but still somewhat firm, about 4 minutes.

Working in batches, add collard greens to same skillet, tossing and letting them wilt slightly before adding more; season with salt and pepper.

Add collard greens to saucepan a handful at a time, stirring until each addition is wilted before adding the next.

Add collard greens on top.

Add the collard greens, sprinkle with salt and pepper, and cook, stirring frequently, until they're bright green, 1 or 2 minutes.

Add the collard greens and tomatoes and saute.

Add collard greens and stir to incorporate with the onions.

Add collard greens and sauté until wilted.

Stir, then add the collard greens and ham hock to the pot.

Add the collard strips, dried cranberries, vinegar, salt and pepper.

Add the collard greens, increase the heat to high, and stir until wilted.

Place a saute pan over medium heat, add the oil when glistening add the collard greens.

Add collard greens and spinach and cook, stirring, until wilted, about 5 minutes.

Add the collard ribbons, cover, and cook for 7 to 8 minutes, or until they wilt down a bit.

Sauté until aromatic, about one minute, then add the collard greens, salt, and pepper.

Add the collards and cook, uncovered, for 8 to 10 minutes, until softened.

Add the collards and parsley to the soup about 5 minutes before it has finished cooking.

Then add the collards to the pan, handful by handful, with 1/2 tsp.

Last time I added a collard green leaf and left out the avocado since I had some for lunch in the broccoli soup (also part of this plan).

Not exact matches

Add onion, carrots, collard greens and a splash of tamari and sauté for 10 minutes, until onion is translucent and collard greens are wilted.

I like to top my carrot breakfast hash with a runny - yolk egg and will sometimes even add in a heaping handful of a shredded leafy green (think: kale, collards, chard, spinach) for bonus nutrients.

Because I wasn't worried about overcooking the collards, I didn't bother shocking them in cold water and instead just pushed them aside and added the butter.

Add the red wine vinegar and soy sauce and continue to cook until the collards are soft and tender.

Once the squash becomes tender add in the beans and collards greens, simmer then for only another 10 minutes or so on low and serve.

Next, add in the garlic, smoked paprika, and collard greens.

(I did drain off some of the fat) Then add the tomatoes with the juice, seasonings, and diced collard greens.

Once the liquids start to boil, reduce the heat to medium - low and add the garbanzo beans, collard greens, and salt.

Suggested modification: • Add a handful of collard greens or dandelions greens for a healthier drink.

Collard greens can help detox the body, Mustard greens contain plenty of vitamins and minerals, Turnip greens get you the iron your body needs, Swiss chard can help you with your blood glucose levels, and Kale has carotenoids that make it great for adding to a green smoothie.

Instead of precooking the collards separately, after browning the tempeh I added them raw to the wok (along with the roasted red peppers, cilantro, etc.), poured in some veggie broth, and put a lid on it for a few minutes.

Filed Under: Gluten - free, Main Course, No Added Oil, Sandwich, Soy - free, Spring Tagged With: CHAMPS, collard greens, Quinoa, super foods, taco

broth when I added the boiled collard greens - put the whole mess on top of some mashed sweet potato and topped it all with Siracha.

In these raw vegan collard wraps the pecan mixture adds a nice firm texture that blends well with the creamy avocado and crunchy peppers.

I got past the smell of the fish sauce, but the collard greens and butternut ribbons just didn't really add much in terms to the dish.

The only change I made was to have mixed greens instead of collards and I added cashews to the salad.

Add the kale or collards by the handful and splash in the water or broth.

I recently added cannellini beans to a stew of collard greens, chorizo and garlic, to make it more rounded out and hearty.

This adds the gelatine needed - serve it with collard and farofa and white rice - eat it with plenty of hot sauce (the good one) or chopped hot pepper - need much more liquid.

Stir in the collard greens to coat, add about 1/4 cup of water, then cover the pan and reduce the heat to medium - low.

Take this collard green recipe into the 21st century by adding kimchi to the cooking pot.

We made this tonight and added a mixture of collard greens and kale.

(3) Get creative with the toppings you use: if you're avoiding carbs, wrap your burgers in lettuce or collard greens; feel free to substitute any condiment if you can't find a vegan mayo; if you're grilling vegetables, add some of those too!

Sauté the mushrooms in the oil for about 5 minutes (until softened), then add the chopped collards and cook for 7 to 10 minutes more, or until most of the moisture has cooked off.

I also threw in some chard, to flavor and healthy things up a bit, and also to add some variety as a stand in for collards, which I understand are another optional ingredient in more traditional versions.

Normally I just shred them like carrots and add them raw to salads and collard wraps.

Add the chopped collards, toss to combine, and cover to steam.

Once the collards are wilted, add the lemon juice, stir to combine, and remove from heat and set aside.

ingredients SUPER-SASSY SEASONING: 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)