Sentences with phrase «wilt the spinach before»

And since the recipe uses frozen spinach instead of fresh, there's no need to wilt the spinach before using — just thaw, squeeze and go!

Not exact matches

Just before the end add the spinach and allow it to wilt.

Just made this for dinner — I'm eating semi raw at the moment so cooked the sweet potato (and added some parsnip too), then marinated the mushrooms in olive oil and balsamic vinegar, wilted the spinach with salt and a bit of chilli before adding to the cooked veggies.

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

As you look through these and the others in the round - up, you'll see that almost none of them call for steaming the spinach before using in the dish, as we discussed one should do to reduce oxalic acid.

Add spinach a handful at a time, allowing each handful to wilt before adding the next.

Make sure to drain off most of the tomato oil so the dough doesn't go soggy, and add the spinach just a few minutes before the end of the cooking time so it just wilts.

Before you envy my parents having a child content to munch on spinach, sweet potatoes, peas, tomatoes, or other fresh produce procured in our family vegetable garden, they also lived through my angst - filled adolescent years, and I'm sure they'll remind you that it all evens out in the end.

Make sure you drain your defrosted frozen spinach well before adding it to your pan, if you don't things might get a little watery but it will eventually cook off.

I saw a great idea on another site — instead of wilting the spinach in the pan, just toss the fresh spinach in your strainer before you pour the boiling water and pasta into it.

If you happen to have water spinach or Chinese broccoli on hand, separate the stems from the more tender leaves, chop the stems into bite - size pieces, and cook the stems first, for an extra 2 - 3 minutes, before adding the leaves — the leaves will cook faster than the tougher stems.

Add spinach in batches, tossing to wilt before adding more, and cook, stirring, until spinach is wilted and skillet is dry, 5 — 7 minutes.

Make sure to drain off most of the tomato oil so the dough doesn't go soggy, and add the spinach just a few minutes before the end of the cooking time so it just wilts.

So for example, if I'm having beans and potatoes for lunch, I'll eat a can each of spinach, beets and green beans before I dive into the taters.

I dress individual servings right before serving and I leave the remainder undressed for leftovers so spinach doesn't wilt.

Right before serving, add in the spinach to quickly wilt in the stew (if using silken tofu, cube and add into the saucepan with the spinach).

Let simmer just a few more minutes together, at least until spinach is wilted before serving.

Add these ingredients to the curry and cook for another few minutes until spinach is wilted before serving.

Thank you Anna, it will be out very soon, we just submitted the last beta version before the app goes live with syncing I think you might have the wrong data for spinach and avocado.

If you're looking for a way to make your pup's diet healthier than ever before, you'll definitely want to learn more about including spinach in his routine.

A week and half into this experiment, I've just transferred my first batch of compost from the upper to the lower chamber where it will sit for a week or so before I can take it out and add it to my cold frame outside, in the hopes that it will give a lift to my rather ragged few arugula and spinach plants I'm growing this winter.

Add in the spinach a handful at a time, waiting for it to wilt a little before adding the next handful.

If you've eaten a meal before your interview be sure to take a quick glance in the mirror to ensure no remnant spinach leaves will throw off your grin or create an awkward «you have something in your teeth» moment.