Cook asparagus in the microwave on
High until bright green and just tender, 1 to 1 1/2 minutes.
Not exact matches
Place the broccoli in a microwave safe bowl and cook on
high for four minutes (or steam for several minutes
until bright green and slightly tender.)
Blend on
high for 1 minute or
until bright green, smooth and creamy.
In a large skillet or wok pan, toss the sprouts with the olive oil and cook over medium -
high heat
until they turn
bright green — the key to good - tasting sprouts is to not overcook them.
Cook over medium /
high heat for 5 minutes
until the broccoli starts to become tender and turns
bright green.
Stir in the
green beans and stir - fry over medium -
high heat
until bright green.
oil in a large skillet over medium -
high and cook collard
greens, cardamom, if using, and remaining ginger and garlic, tossing frequently,
until collards are wilted,
bright green, and tender, about 5 minutes.
Cover and cook over medium -
high, shaking skillet,
until leaves are
bright green and just wilted, about 5 minutes.
Add 3 tablespoons olive oil and the broccoli, increase the heat to
high and cook, stirring,
until the broccoli is
bright green and slightly tender, 2 to 3 minutes.