Sentences with phrase «water until bright green»

Cook all florets in a large pot of boiling salted water until bright green, about 2 minutes.

Bring a large pot of water to a boil and blanch the asparagus in the water until bright green (about 15 seconds).

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

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

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

drain and run under cold water until bright green and crisp.

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

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

Not exact matches

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

Add the asparagus spears to the boiling water and cook for 2 minutes, or just until they become 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.

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.

Add the rabe to the boiling water and cook until bright green, about 2 minutes.

Add the broccoli and a small amount of water (just enough to keep the pan moist) and sauté over medium heat, stirring frequently, until bright green.

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

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.

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

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 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.

Using the same skillet, add just enough water to keep the bottom moist, cover, and steam until the asparagus is bright green and tender - crisp.

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.

Add the peas to the boiling water and cook until tender and bright green, about 2 minutes.

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

Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1 — 2 minutes.

Add the greens to a skillet of boiling water for about a minute, or until the greens turn 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

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

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

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)

«Rapid simmer» until water is almost gone & asparagus approaches bright green, usually about 4 minutes.

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

Return the water to a boil and add the peas, blanching for 1 to 2 minutes until bright green.

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 green beans in a large pot of boiling salted water until crisp - tender (they should be bright green but still very firm), 1 — 2 minutes.

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

Cook chopped dill in a large saucepan of boiling salted water just until wilted and bright green, about 30 seconds.

Add the peas to the boiling water and blanch for 1 - 3 minutes, until bright green.

Steam the asparagus, peas (or edamame) in the same saucepan with a little water, just until bright green and tender - crisp.

Add kale and water, sautee a couple minutes until kale is softened and bright green.

When the water begins to boil, add the greens for a mere 30 seconds, or until they turn bright green.

Cook for one more minute (until the bell pepper turns bright green), and then use tongs to life the rice noodles out of the hot water and add to the skillet.

Add the broccoli to the water and boil for 5 minutes, or until florets are bright green and begin to get tender; drain, place in a large bowl, and set aside.

I'm a big fan of quickly blanching broccoli in boiling hot water until the florets turn bright green and tender.

Cook the asparagus in a medium saucepan of boiling water for 2 minutes or until bright green and tender - crisp.

After 2 minutes add 1 T of water and cover for 5 minutes or until bright emerald green.