Sentences with phrase «until bright green»

Add diced broccoli, a simple twist of salt and a sprinkle of pepper and cook until bright green about 6 minutes.

Cook the green beans in the same pot of boiling water until bright green and still crisp, about 3 minutes.

Bring a large saucepan of salted water to a boil, cook the broccoli for 2 - 3 minutes until bright green and tender.

Steam just until bright green and tender - crisp.

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.

Bring a pot of water to a boil and simmer asparagus until bright green but still crunchy, 2 - 3 minutes.

Add the broccoli and salt and sauté until bright green, for about 5 - 7 minutes.

Steam the beans until bright green and almost done, but still crunchy.

Working in batches, fry rosemary leaves until bright green and crisp, about 30 seconds.

Toss in the broccoli and season with salt and pepper, letting them saute until bright green, about 3 - 4 minutes.

Stir in the green beans and stir - fry over medium - high heat until bright green.

In a small saucepan of boiling salted water, simmer the peas until bright green and crisp - tender, about 1 minute.

Roast until bright green and tender, about 8 to 10 minutes.

Add the asparagus and cook until bright green and tender - crisp, 3 minutes.

Roast for 15 minutes until bright green and tender.

Set up a steaming basket over boiling water, and steam the kale just until bright green, about 2 minutes.

Stir - fry until bright green and tender - crisp, about 4 minutes.

Cook the asparagus until bright green, about 1 minute, then remove from the heat.

Gently blanch or steam some chopped fresh broccoli until bright green and add a few pieces to each muffin tin.

Then add the greens, add one or two teaspoons of this salsa toss quickly until bright green and right before turning the pan off add a little splash - arooh of apple cider vinegar or a squeeze of lemon, toss briefly and serve over brown rice, quinoa, farro, beans, serve with slices of avocado add a dollop of greek style yogurt.

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.

I steam green beans in some chicken broth until bright green and fork tender.

Cook vegetables until bright green and tender, about 2 to 3 minutes.

In a 9 ″ cast Iron pan quick sauté green onions, garlic, and serrano until bright green.

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

Heat 1 tablespoon olive oil in a 10» skillet and sauté kale in 2 batches until bright green and slightly wilted, 3 - 4 minutes per batch.

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

Cook florets and stems in a large pot of boiling salted water until bright green and crisp - tender, about 2 minutes.

Add the broccoli florets and cook until bright green, but not cooked all the way through.

Allow the bok choy to steam for a couple of minutes until bright green and the stems are tender.

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

Sauté until bright green and slightly charred, occasionally flipping the greens with a pair of tongs to stir, 2 to 3 minutes.

When the water is boiling, blanch the green beans until bright green and just tender, about 2 to 3 minutes.

Working in batches, blanch the cabbage leaves until bright green and pliable, 1 1/2 to 2 minutes per leaf.

Move beans to a bowl, add chopped chard and stems to the hot skillet and saute until bright green and wilted, about 3 to 4 minutes.

Add snow peas carefully (oil may splatter) and stir - fry until bright green, about 1 minute.

Steam asparagus until bright green (do not overcook).

Gently blanch or steam some chopped fresh broccoli until bright green and add a few pieces to each muffin tin.

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.

Blanch broccolini in a large pot of lightly salted boiling water 1 1/2 minutes, until bright green and crisp - tender.

Rinse the kale, slice into ribbons and steam over medium heat for 3 - 5 minutes, until bright green; uncover after cooking and leave in pot to maintain warmth

Add the asparagus to a steamer basket and steam, covered, for 3 - 5 minutes, until bright green and crisp - tender.

Place the broccoli in a microwave safe bowl and cook on high for four minutes (or steam for several minutes until bright green and slightly tender.)

Add the green peas and cook until bright green and heated through, about 3 minutes.

To make Salad: Steam broccoli florets 4 to 5 minutes, or until bright green and tender - crisp.

Meanwhile, bring a large pot of water to a boil and quickly add the broccoli in batches and boil until bright green, 1 to 2 minutes.

In the same frying pan herbs were sautéed, add 2 - 3 tablespoons more of olive oil; over medium low heat, toss and stir celery for 8 - 10 minutes until bright green.

Add snap peas and beans and cook until bright green and crisp - tender, about 3 minutes.