Sentences with phrase «still bright green»

Gamora (Zoe Saldana) is still bright green, is still the smartest one of the group and is still in denial of the «unspoken thing» she has with Quill.

In the last minute or so, add kale and toss until wilted but still bright green.

Cover and cook until tender, but still bright green.

They are picked unripe while the skin is still a bright green.

Season with salt and pepper and let it cook for 2 or 3 more minutes or until the broth has reduced, is slightly thickened, and the broccoli and asparagus are still bright green and slightly underdone.

When penne is al dente and broccoli rabe is tender but still bright green, drain, reserving 1/3 cup pasta water; set aside.

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.

Add peas, and cook for 1 — 2 minutes or until tender but still bright green.

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

That meant sautéing kale for the briefest of moments, so that it emerged from the pan still bright green.

Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).

Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.

Stir in the peas and 1/2 teaspoon salt and cook until the peas are soft but still bright green, 2 to 3 minutes.

Add garlic and chard and saute for one to two minutes or until chard is tender, but still bright green.

I like a little crunch to my broccoli — while it's still bright green in the soup!

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 the asparagus, bring to a boil, and cook, covered, until fork tender but still bright green, about 3 - 5 minutes, depending on thickness.

Let steam for 5 minutes, or until wilted but still bright green.

Remove cover and let cook over boiling water for another 5 minutes or so, until broccolini is fork tender but still bright green.

Remove lid and steam for another 5 minutes until fork tender but still bright green.

Sauté the asparagus and snap peas in the pan until cooked, but still bright green.

I like to keep my asparagus white al dente and still bright green.

Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green.

Steam leaves for a couple of minutes until they're floppy and still bright green.

Cook, covered, over medium heat for 5 minutes or until the chard is tender but still bright green.

Stir in peas, remaining 1/4 cup water and fish sauce, and cook for a few more minutes until peas are heated through, but still 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.

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

Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes.

Cover and cook until tender but still bright green, about 3 to 5 minutes.

Drop in the green beans and boil rapidly until softened but still bright green, about 5 minutes.

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

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

Add the green onions and let cook for another 30 seconds until wilted, but still bright green.

Not exact matches

The illuminated rainbow arches impossibly bright above my head before dropping into the wet green forests, and the rain is still falling through the fading deep golden light, and the sun is breaking through somewhere behind me but right now, it's not enough.

If the leaf tops are still on, they should be bright green.

1/2 pound haricot verts or green beans, stems snapped off, cut in half diagonally and steamed «al dente» (bright green and still crisp)

It has to be fairly soft but still keep the bright green color.

Combine will and cook until broccolini is tender but still firm and bright green.

Cook until greens are wilted but still bright.

It's also not as BRIGHT GREEN if you've got little ones who are still suspicious of green things (like Sophie is).

The sorrel will lose it's bright green color when cooked but still adds a little lemony punch to the flavor.

As lovely as they are, I'm more than ready to wipe away the vestiges of summer that still cling to New York in the form of 75 degree days and bright green leaves.

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.

Food magazines and online food publications are all about bright and green spring recipes right now, but I know that a lot of us are still waiting for that first asparagus to pop up, and for rhubarb...

Then add green beans or haricot verts and boil for 2 - 4 minutes, or until bright green in color and only slightly tender — they should still have slight crunch when bitten.

Blanch in boiling water until they turn bright green, but are still crisp, about 2 - 3 minutes.

It should be bright green and still quite firm.

I know I'm jumping the gun when we still have two months of winter left, but the fact that berries have been appearing in fruit stores, and that I see bright green blades of grass peeking out from the otherwise barren soil, gives me so much hope.

Bananas are most often sold when their skin is still bright yellow, sometimes even a little green, which indicates that the flesh is still quite hard with little flavor.