Sentences with phrase «cook until bright green»

Add the Brussels sprouts and cook until bright green and almost tender, about 4 minutes.

When the water is boiling, add the Brussels sprouts and cook until bright green and fork - tender — 8 to 10 minutes.

Cook until bright green and wilted, about 2 minutes.

Cover and cook until bright green, then add the mushrooms and their liquid, followed by the beans, tomatoes, and olives.

Add the zucchini, asparagus, and broccoli and cook until bright green and tender - crisp, 7 minutes.

Add the snap peas and cook until bright green, about 1 minute.

Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1 — 2 minutes.

Add diced broccoli, a simple twist of salt and a sprinkle of pepper and cook until bright green about 6 minutes.

Once hot, add the broccoli and cook until bright green and tender, about 2 to 3 minutes.

Cook until bright green and tender, about 4 to 6 minutes.

Add broccolini and cook until bright green and knife - tender.

Add the rabe to the boiling water and cook until bright green, about 2 minutes.

Add snap peas and beans and cook until bright green and crisp - tender, about 3 minutes.

Add the asparagus and cook until bright green and tender - crisp, 3 minutes.

Add the broccoli florets and cook until bright green, but not cooked all the way through.

Repeat with peas, cooking until bright green, about 30 seconds; add to bowl with carrots.

Not exact matches

Add the broccoli, drizzle with more tamari and cook for 5 minutes, until the broccoli is bright green and tender.

Cook, stirring constantly, until the broccoli turns bright green, about 2 minutes.

Add the asparagus spears to the boiling water and cook for 2 minutes, or just until they become bright green.

Rinse the kale, slice into ribbons and steam over medium heat for 3 - 5 minutes, until bright green; uncover after cooking and leave in pot to maintain warmth

Add the green onions and let cook for another 30 seconds until wilted, but still bright green.

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.)

Cover the pan and cook until just wilted and bright green.

Combine will and cook until broccolini is tender but still firm and bright green.

Cook, stirring frequently for about 2 minutes, until just cooked but still bright green.

Toss in the cooking oil and cover the pan with the lid, removing to toss occasionally, until the asparagus is bright green.

Cook until greens are wilted but still bright.

Cover and cook for 30 - 45 seconds, longer if the asparagus is thicker until it is barely tender and bright green.

Cook, stirring frequently, until the kale is wilted and bright green, 5 - 10 minutes.

Return to a boil, and allow the asparagus to cook for 2 minutes or until very bright green.

Cook for about 5 minutes, or until broccoli is tender and bright green.

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.

Flip and cook for another 3 - 4 minutes, until soft and bright green.

Add the spinach, half at a time if necessary, and cook, covered, until it is just wilted but still bright green.

Cover and cook until tender but still bright green, about 3 to 5 minutes.

Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes.

Bring a large saucepan of salted water to a boil, cook the broccoli for 2 - 3 minutes until bright green and tender.

Cook florets and stems in a large pot of boiling salted water until bright green and crisp - tender, about 2 minutes.

Blanch the green beans in the boiling water until they are tender and bright green, about 2 minutes, then remove them from the hot water and immediately submerge them in the ice water to stop the cooking.

Continue to cook and stir occasionally until the Brussels sprouts turn bright green.

Cook until tomatillos are soft and have lost their bright, green color, about 5 minutes.

Cook the peas in a steamer basket or in a small saucepan with just enough water to keep moist, until bright green and just tender - crisp.

After rinsing the spinach, cook for a few minutes over medium heat in a covered sauce pan until wilted but still bright green.

Stir in peas, remaining 1/4 cup water and fish sauce, and cook for a few more minutes until peas are heated through, but still bright green.

Cook, covered, over medium heat for 5 minutes or until the chard is tender but still bright green.

Add the peas to the boiling water and cook until tender and bright green, about 2 minutes.

Add the peas (you can add them frozen) and cook for just about 2 - 3 minutes, stirring constantly, or until the peas are tender and bright green.

Add asparagus and cook, stirring occasionally, until crisp - tender and bright green, 3 — 5 minutes more.

Then add the kale, nutritional yeast and red pepper flakes and allow the kale to cook until wilted and bright green.

Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes.