Not exact matches
Add asparagus to the pan, followed by a pinch of salt and black pepper and
saute for about 5 minutes,
until bright green and crisp - tender.
Continue
sauteing, stirring frequently,
until kale leaves are softened and
bright green.
Add the spinach, a few handfuls at a time, and
saute until wilted and
bright green.
Add in the broccoli and
saute the mix for about one minute, just
until the broccoli turns
bright green.
Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic,
saute for a minute or two / Lightly
saute kale, coating with oil / Cover skillet and steam kale
until wilted but still
bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook
until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover
until cheese is lightly melted / Add salt and pepper to taste.
Add garlic and chard and
saute for one to two minutes or
until chard is tender, but still
bright green.
Add shiitake, broccoli, sugar snaps, asparagus and a pinch of salt and
saute for about 5 minutes,
until vegetables are
bright green.
Warm the coconut oil in a medium
saute pan over medium heat, add broccoli and bok choy and
saute for about 3 - 4 minutes,
until they turn
bright green in color.
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).
Saute the vegetable mix
until the broccoli turns
bright green and the mushrooms are tender.
Saute, stirring often to prevent the garlic from burning,
until the kale is
bright green and just tender (about 5 minutes).