Boil the potatoes
in a large pot of water along with 1 tsp sea salt for 10 - 12 minutes.
Not exact matches
Directions: Trim the outer leaves and stems from brussels sprouts / Add to a
pot of salted, boiling
water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut
in half or into quarters, and set aside / Melt butter or olive oil
in a
large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan
along with two sprigs
of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.
Remove ribs and stems from kale / Cook
in large pot of boiling salted
water, uncovered, just until tender, 5 to 8 minutes / Remove kale from
water with tongs, chop and add to onions,
along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup
of the cooking liquid / Add pasta to lentil, onion, kale mixture
along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.
Put the beans
in a
large pot along with the quinoa, vegetable stock,
water and the rest
of the ingredients