Sentences with phrase «collard greens stems»

Not exact matches

Using a peeler, carefully peel off the thick stem of each collard green leave until you can get it as flat as possible.

unrefined coconut oil 1 large clove garlic, smashed and minced 1 bunch winter greens (Collards, Kale, Swiss chard, etc.), stems chopped, leaves sliced 1 tsp.

Prepare two collard green leaves by washing and drying them, and then running a knife horizontally along the stem.

Assemble the Collard Wraps: Take each collard green, and remove the hard middle stem (by cutting out a triangle - shaped seCollard Wraps: Take each collard green, and remove the hard middle stem (by cutting out a triangle - shaped secollard green, and remove the hard middle stem (by cutting out a triangle - shaped section).

2 bunches hearty greens, such as collard greens and / or Tuscan kale, ribs and stems removed, leaves sliced

For the collards: Remove the stems and ribs from the collard greens.

If you're new to collard greens, this is how I like to cut them: Wash them, cut out the stems, stack the leaf halves, roll them up lengthwise like a big cigar and slice the roll into 1 / 4 - inch - wide ribbons.

Within the cruciferous vegetable group, we commonly eat the flowers of the plant (for example, the broccoli florets), the leaves (for example, mustard greens, collard greens, turnip greens, and kale), the stems and stalks (for example, broccoli stems and stalks), the roots (for example, turnips or rutabagas or radishes), and the seeds (for example, mustard seeds).

1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optional)

Remove the stems from the collard greens and roughly chop.

Prepare the collard greens by cutting out some of the tough stem, about 2 to 3 inches (it will make the wraps easier to roll).

The collard green leaves need to have their central stems trimmed in order for them to fold nicely.

While onion mixture is cooking, discard stems & center ribs from collard greens and finely chop the leaves.

Remove the stems from the collard greens and stack the leaves.

Cut the thick stem ends off the bunch of collard greens.

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 chGREENS: 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 chgreens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chgreens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)

2 lb bag of shredded collard greens, or 2 lbs whole collard green leaves, stems removed and leaves thinly sliced

4 pounds mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and / or collard greens; about 6 bunches), ribs and stems removed

Fold the short edges of the collard green in (the top and bottom stem ends) and roll the collard like a burrito.

Within the cruciferous vegetable group, we commonly eat the flowers of the plant (for example, the broccoli florets), the leaves (for example, mustard greens, collard greens, turnip greens, and kale), the stems and stalks (for example, broccoli stems and stalks), the roots (for example, turnips or rutabagas or radishes), and the seeds (for example, mustard seeds).

To help collard greens to cook more quickly, evenly slice the leaves into 1 / 2 - inch slices and the stems into 1 / 4 - inch pieces.

To prevent this salad from being overly bitter, remove the stems from the collard greens.

To serve: Scoop taco meat into collard green, kale or romaine leaf and roll into a little burrito wrap - rolling parallel to the stem and folding in the sides.

INGREDIENTS 12 to 16 collard green leaves, stemmed 1 cucumber, peeled and cut into thin strips 1 red bell pepper, cut into thin strips 1/2 medium jicama, -LSB-...]

Slice the end of the stem off and gently trim some of the stem from the collard green, making sure not to trim too much!

Give in limited quantities: Beet greens (tops); Bok choy; Broccoli (mostly leaves / stems); Carrots; Celery cut into bite size pieces; Collard greens; Kale; Mustard greens; Pea pods (the flat edible kind); Radish tops; Spinach.