Sentences with phrase «just until bright green»

Add the Brussels sprouts and cook for 30 to 60 seconds, just until bright green.

Steam the asparagus, peas (or edamame) in the same saucepan with a little water, just until bright green and tender - crisp.

Add peas and simmer just until bright green and tender - crisp, 2 - 3 minutes more.

Once the pasta is just about done, plunge the asparagus into the simmering water for a minute, just until bright green, then drain both in the same colander

Steam the green beans just until bright green and tender - crisp.

Steam just until bright green and tender - crisp.

Cover and steam over medium heat just until bright green and tender - crisp.

Not exact matches

Add the spinach and simmer on low for 2 to 3 minutes, just until the spinach is bright green.

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

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

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

While the tarts are baking, simmer the asparagus tips in lightly salted water for 3 - 4 minutes or until bright green and just tender or until al dente.

Add the jalapeño, poblano, and onions and stir - fry until they are just softened; everything should still be slightly crisp, and the chiles should be bright green.

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

Steam the broccoli florets until just bright green.

Add the broccoli and a small amount of water (just enough to keep the pan moist) and sauté over medium heat, stirring frequently, until bright green.

Stir - fry until bright green and just barely tender - crisp — since this is a cold dish, you want to get them just past raw; barely even tender crisp.

Blanch the asparagus in boiling water for just a couple of minutes until bright green.

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.

Using the same skillet, add just enough water to keep the bottom moist, cover, and steam until the asparagus is bright green and tender - crisp.

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.

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

Add in the broccoli and saute the mix for about one minute, just until the broccoli turns bright green.

Add asparagus and simmer just 2 - 3 minutes, until bright green and crunchy - tender.

Add kale, a handful at a time, and sauté until bright green and just wilted.

Cook until the kale is bright green and just wilted, about 2 minutes.

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

Add Brussels sprouts to steamer insert then cover and steam until bright green and just tender, about 7 to 8 minutes.

Place into a steaming device of your choice (stovetop or microwave), and steam until leaves are just wilted and bright green, about 5 minutes.

1 Blanch beans in large pot of boiling, salted water 4 to 6 minutes, or until bright green and just tender.

Cover and steam until the broccoli and green beans are just beginning to turn bright green, about 5 to 7 minutes.

Meanwhile, cook spinach and parsley in a large pot of boiling salted water until leaves are bright green and just wilted, about 5 seconds.

Cover skillet and cook, tossing occasionally, until leaves are bright green and just wilted, 4 — 5 minutes.

Cook spinach in a large pot of boiling salted water just until wilted and bright green, a matter of seconds.

Cook chopped dill in a large saucepan of boiling salted water just until wilted and bright green, about 30 seconds.

Cover and cook over medium - high, shaking skillet, until leaves are bright green and just wilted, about 5 minutes.

Cook until the kale is bright green and just wilted, about 2 minutes, then add the black beans.

Cook for just 1 to 3 minutes, until bright green, then drain in a colander.

Add the bell peppers and kale to the skillet with the onions and saute until the kale turns bright green (just a minute or two).

Add the leeks and cook over moderate heat until just softened but still bright green, about 5 minutes.

Swirl in sherry mixture, salt, sugar, and pepper, and continue to stir - fry 30 seconds or until lettuce is just tender and still bright green.

Saute, stirring often to prevent the garlic from burning, until the kale is bright green and just tender (about 5 minutes).

Cook broccoli in the boiling water until just tender and bright green, about 3 minutes.

Drop the kale into the water and simmer until kale is just - wilted and bright green, about 1 - 2 minutes.