Search results
Results from the WOW.Com Content Network
View Recipe. Slow-Cooker Korean Beef & Cabbage Stew. ... We like the bitter bite of mustard greens in this slightly spicy stew, but any dark leafy green will be delicious. The cabbage on top adds ...
With its mix of purple and green cabbage, this a winner on looks alone. But the kicker is the dressing, which is light and punchy, thanks to a generous amount of apple cider vinegar and Dijon ...
Add back in the green beans and bacon to warm through and cook a little longer, about three minutes. Season to taste with salt and pepper, if needed. Serve warm or at room temperature.
For premium support please call: 800-290-4726 more ways to reach us
Gat-kimchi (Korean: 갓김치) is a regional variety of the Korean side dish kimchi, and is made from mustard greens instead of the more typical napa cabbage. [1] [2] The island Dolsando in Yeosu, South Jeolla Province is known for its gat-kimchi. [2]
Using a slotted spoon, transfer the greens to a colander and rinse with cold water. Repeat with the remaining greens. Drain very well. Coarsely chop the greens. 2. In a large, deep skillet, heat the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about 1 minute. Add the greens and ...
The red and green colors are a fun way to add a pop of festiveness, too. ... Get the Cabbage Salad recipe. ... mustard, sage leaves, and flaky puff pastry. ...
Store the bulb and greens separately in the refrigerator: wrap the greens in a damp paper towel then a plastic bag, and place the bulbs in a sealed, perforated plastic bag.