Sentences with phrase «spinach until bright green»

For the lemon - basil canola oil: In pot with boiling salted water, blanch basil and spinach until bright green.

Not exact matches

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

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

In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.

Add the spinach, a few handfuls at a time, and saute until wilted and bright green.

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 the chopped spinach, cover and cook until it turns a bright green and tender.

For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)

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

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

The trick is to cook them until they're bright green in colour - faster for things like spinach and longer for heartier greens like collards.

Step 3) For the filling, cook the spinach in a covered saucepan until it wilts to a bright green.