Sentences with phrase «until bright green in»

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.

Not exact matches

Add in asparagus, snow peas and green peas, sauté until vegetables are bright green, for about 4 - 5 minutes.

The acid in the dressing helps preserve the bright green avocados until you're ready to enjoy.

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

I offer this kale salad discovered at a macrobiotic bed and breakfast brunch at the beach in south Jersey years ago: same greens preparation as Heidi's, quickly steam kale until bright green, cool and toss with whisked olive oil, salad spices, dash of mustard, good vinegar and enjoy cold.

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

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.)

Toss in the cooking oil and cover the pan with the lid, removing to toss occasionally, until the asparagus is bright green.

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.

In a large skillet or wok pan, toss the sprouts with the olive oil and cook over medium - high heat until they turn bright green — the key to good - tasting sprouts is to not overcook them.

While the tarts are baking, simmer the asparagus tips in lightly salted water for 3 - 4 minutes or until bright green and just tender or until al dente.

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

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

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

Blanch the green beans in the boiling water until they are tender and bright green, about 2 minutes, then remove them from the hot water and immediately submerge them in the ice water to stop the cooking.

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

Add in the broccoli and sauté until softened and bright green.

Blanch the asparagus in boiling water for just a couple of minutes until bright green.

Cook the peas in a steamer basket or in a small saucepan with just enough water to keep moist, until bright green and just tender - crisp.

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 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.

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

If you're using fresh peas blanch them in boiling water until bright green and tender.

Arrange in an even layer on the baking sheet and roast for 10 - 12 minutes until bright green and tender when pierced with a knife.

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

Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green.

Add in the broccoli and saute the mix for about one minute, just until the broccoli turns bright green.

Roast in the oven until the florets are somewhat charred and stems are bright green and tender, about 5 to 8 minutes.

Return skillet to medium heat and add green beans, cook until bright in color, about 2 minutes.

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

In a blender, puree dressing with tarragon, chives and parsley until smooth and bright green.

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

You can cook it to the bright green point in little to no water on top of the stove and you can almost forego squeezing the water out by laying in on paper towels and rolling it up until you need it.

Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes.

Once the pasta is just about done, plunge the asparagus into the simmering water for a minute, just until bright green, then drain both in the same colander

Meanwhile, place the kale leaves in a bowl, drizzle lightly with oil and a pinch of salt, then massage the leaves with your fingertips until the leaves turn bright green, and become silky and slightly wilted.

1 Blanch beans in large pot of boiling, salted water 4 to 6 minutes, or until bright green and just tender.

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

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.

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

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)

Blanch greens in a large pot of boiling salted water until bright green and beginning to soften, 3 - 4 minutes.

With clean hands, massage the dressing in with the kale leaves until they soften and turn bright green, about 45 to 60 seconds.

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

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

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

Cook peas in a medium saucepan of boiling salted water until bright green, about 30 seconds.

Blend dill, buttermilk, and milk in a blender until mixture is bright green and smooth.

Cook collard greens and kale in a large pot of boiling salted water until bright green and tender, about 45 seconds.