Sentences with phrase «of turnip greens»

What a great idea using the Country Greens, the cabbage flavor of collards, peppery flavor of mustard greens and earthy flavor of turnip greens sounds delicious with beef and barley.

The bitter taste of turnip greens is linked in part to its calcium content; it has 4 times more calcium than cabbage and twice the calcium of mustard greens.

Instead of the turnip greens used a mix of mizuna, mustard greens, baby kale and baby spinach.

Not exact matches

This is exactly how I saute my kale and I also use the package mix from TJs: Sothern Blend of Greens from TJs (mix of collard, turnip and spinach).

I am a huge fan of chard, spinach, and kale, not to mention collard, turnip, beet, and daikon greens, and they do pair so nicely with sweet potatoes and squashes.

However, leafy greens such as kale, spinach, endive, romaine, collards, turnip greens and mustard greens (just to name a few) are so dense in other nutrients that they should be a focal point of your diet.

Kohlrabi consists of both a bulb and greens, the bulb can be eaten either raw or cooked and has a wonderful flavor, kind of like a cross between a cabbage and a turnip.

Imagine all the possibilities when you are handed a box full of incredible heirloom seeds varieties from purple long green beans, carrots, greens, turnips, roman zucchinis, watermelon cucumbers, radishes, lipstick chili, melons you name it.

It makes a great soup recipe to throw together on the stove with any leftovers from your New Year's Day meal of baked ham, turnip, mustard or collard greens, and just a few more additions to the soup pot.

Pot Likker Soup makes a delicious, hearty soup using the broth of collard, mustard, or turnip greens and additional vegetables.

«Romie Lane was muddy with pools of water standing in the new wheel ruts, and the tall wild oats and mustard grew beside the road, with wild turnip forcing its boisterous way up and stickery beads of purple thistles rising above the green riot of spring.»

can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.

And I decided to make the most of use of my local farms by including a mixture of some of the greens I found when I stopped by — Swiss chard, turnip greens, and spinach.

Instead of kale, I used a 10 - ounce bag of mixed greens (turnip, collard and mustard).

Not only can you choose from dark green leafy vegetables from the cruciferous group (for example, mustard greens, turnip greens, kale, or collards), but you can also choose from the leguminous vegetable group (like green beans or green peas), the squash / gourd group (including zucchini and cucumber), the parsley / umbelliferous group (like fennel and celery), green allium vegetables like leeks, green lettuces like romaine, and finally, of course, the asparagus group that includes asparagus.

But if they are of a bitter or peppery sort — the turnip greens, the mustard, the radish, I stress, and start making odd quantities of pesto, or sneaking them into soups in small bunches.

separate huge batches of greens (turnip, kale, arugula, and more kale).

Other sources of calcium for vegetarians include calcium - fortified soymilk (soy beverage), tofu made with calcium sulfate, calcium - fortified breakfast cereals and orange juice, and some dark - green leafy vegetables (collard, turnip, and mustard greens; and bok choy).

Collard greens can help detox the body, Mustard greens contain plenty of vitamins and minerals, Turnip greens get you the iron your body needs, Swiss chard can help you with your blood glucose levels, and Kale has carotenoids that make it great for adding to a green smoothie.

Chicory, Dutch savoy, bok choi, watercress, sorrel, mustard greens, turnip greens, endive, escarole, radicchio, Swiss chard, golden orach, kale, dandelion, purslane, and amaranth are a few of the lesser known, but tasty greens.

I used a mix of mustard, turnip, and collard greens, in addition to spinach.

This recipe is intended for the leaves or flowers of the brassica plants, you could try cooking with the roots here (by that I mean turnips or rutabagas) but I would stick with cauliflower, mustard greens, Brussels sprouts, or broccoli rabe.

honey, cup of carrot coins and several quartered small turnips from my CSA bag along with the broth, wine and olives (combo of green and kalamata because it was what I had on hand).

Turnip green makes wonderful Korean style soup with the base of Korean soybean paste.

Add the chopped turnip, carrots, green beans, and 3 tablespoons of thai peanut sauce.

parsnip, turnip, rutabaga etc), peeled and diced 1 - 2 cups winter squash, diced Selection of seasonal green veg (chard, kale, green beans, peas etc)

3 tablespoons of olive oil 3 turnips, diced 2 shallots, sliced 1 clove of garlic, roughly chopped 1/4 teaspoon of salt pepper 3/4 cup of water 1 egg, lightly beaten 1 1/4 cups of oat flour 1 teaspoon of baking powder 1/3 cup of chives or green onions, diced

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).

My grandmother cooked it with greens, a mixture of collard, turnip, mustard, and dandelion.

Carrots are here to stay for the season, firmly rooted in the refrigerator drawers with their best friends: potatoes, turnips, parsnips, kohlrabi, beets, celeriac, watermelon radishes and other bulbous shapes that plump up in the dark, loamy depths of the soil while we're feasting on above - ground greens and fruits.

1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste

It is widely known now that an adequate amount of calcium can be achieved simply by eating vegetables like kale, collards, mustard greens, turnip greens, bok choy, broccoli, fortified plant milks, fortified juices, and firm tofu made with calcium - sulfate.

Um, «An adequate amount of calcium can be achieved simply by eating vegetables like kale, collards, mustard greens, turnip greens, bok choy, broccoli, fortified plant milks, fortified juices, and firm tofu made with calcium - sulfate.»

Combine any combination of tender young leafy greens for this dish: kale, beet, mustard, dandelion, turnip, spinach, chard, radicchio, arugula, endive, escarole, and others.

I used wonderful (unpeeled) Haruki turnips and greens from the farmers market and a big bunch of curly kale as well, and a huge and delicious ham hock.

1 large bunch of greens (I used collards, but you can use spinach, kale, escarole, or mustard / turnip greens)

In a medium skillet over medium heat, add 1 teaspoon of butter, the turnip greens and 1 tablespoon of water.

Greens like kale, collard greens, turnip greens, Swiss chard, and mustard greens give you a healthy dose of calcium plus that important vitamin K. Eat your greens outside, and you can soak up some vitamin D at the sameGreens like kale, collard greens, turnip greens, Swiss chard, and mustard greens give you a healthy dose of calcium plus that important vitamin K. Eat your greens outside, and you can soak up some vitamin D at the samegreens, turnip greens, Swiss chard, and mustard greens give you a healthy dose of calcium plus that important vitamin K. Eat your greens outside, and you can soak up some vitamin D at the samegreens, Swiss chard, and mustard greens give you a healthy dose of calcium plus that important vitamin K. Eat your greens outside, and you can soak up some vitamin D at the samegreens give you a healthy dose of calcium plus that important vitamin K. Eat your greens outside, and you can soak up some vitamin D at the samegreens outside, and you can soak up some vitamin D at the same time!

We are stopping at the farm on the way to pick some kale for you so you can get your fix of fresh greens and turnips.

A large bowl of Greens, washed, stems removed and torn in large pieces (kale, turnip, beet, any greens wiGreens, washed, stems removed and torn in large pieces (kale, turnip, beet, any greens wigreens will do)

In the south, we like our turnip roots cooked with the green tops, so I fried up some bacon, julienned the roots, and braised everything together in a bottle of German pilsner.

Cooked radishes have a mild rutabaga or turnip flavor that complements the sweetness of green beans and orange juice.

Stew serves up other rotating offerings of deliciousness including: half - sour cucumber pickles, pickled cauliflower, pickled carrots, pickled asparagus, pickled green beans, pickled turnips, pickled radishes, giardiniera, sour mash relish, pickled green tomatoes, and whatever else comes off the farm and lands in the brine.

Rich sources of folate (VITAMIN B9) include spinach, dark leafy greens, asparagus, turnip, beets, and mustard greens, Brussels sprouts, lima beans, soybeans, beef liver, brewer's yeast, root vegetables, whole grains, wheat germ, bulgur wheat, kidney beans, white beans, lima beans, mung beans, salmon, orange juice, avocado, and milk.

Watermelon radishes are about the size of a small turnip, have a pale green skin and are intensely pink (like a watermelon) on the inside.

I love turnips but they are kind of a pain to grow with their huge leafy greens.

Spinach, Kale, Collard Greens, Turnip Greens — all great sources of calcium.

Leafy greens like kales, broccoli, turnip, and spinach have sufficient amounts of iron, folate and vitamins.

Sure, kids can get calcium from sources other than milk, but the best non-dairy calcium sources are things like canned fish with bones and skin (like sardines or salmon), white beans, turnip greens, and kale — not exactly kid favorites, and children would have to be eating these foods in sufficient quantities three times a day, every day, to get the same amount of calcium as they get from milk.

Getting Enough Folate Folate occurs naturally in a variety of foods including liver; dark - green leafy vegetables such as collards, turnip greens, and Romaine lettuce; broccoli and asparagus; citrus fruits and juices; whole - grain products; wheat germ; and dried beans and peas, such as pinto, navy and lima beans, and chickpeas and black - eyed peas.