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1. Bring a large pot of salted water to a boil. Add half of the greens and cook, stirring a few times, until just tender, about 3 minutes. 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.
1. Bring a large pot of salted water to a boil. Add half of the greens and cook, stirring a few times, until just tender, about 3 minutes. Using a slotted spoon, transfer the greens to a colander ...
This light, garlicky apple-cider vinaigrette tastes great with all manner of greens: delicate greens, peppery greens like arugula and hardy greens like kale. View Recipe Herb Vinaigrette
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Sautéed Mustard Greens. Akin to a stir-fry, these finely shredded greens retain a wonderful bite, with a balance of tender pieces and crispy edges. We bet even salad-hating John Dutton would be a ...
“Mustard greens can also hold their own when paired with pork or poultry, which is a more Italian way of eating them,” he says, as proven by this anti-inflammatory skillet recipe with sausage ...
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This recipe always takes under 30 minutes, so if you haven't meal prepped or want a quick dinner, it's the recipe for you. It's very nutritious and filling. Slow-Braised Mustard Greens by Bryant Terry