Search results
Results from the WOW.Com Content Network
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.
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. Skip to main content. Sign in. Mail. 24/7 Help. For ...
Main Menu. News. News
Need help? Call us! 800-290-4726 Login / Join. Mail
This versatile chickpea salad is a great side dish (hello, potlucks!) but can easily be a full meal on its own. Adding a spoonful of Dijon mustard to your red wine vinaigrettesun makes it creamier ...
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; or black mustard, Brassica nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice , wine, or other liquids, salt, and often other flavorings and spices , to create a ...
Making vinaigrette – pouring oil into vinegar and mustard prior to whipping into emulsion. In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots, too, are often added, especially when it is used for cooked vegetables or grains.
After a few days, the pickled mustard is ready to eat. In modern practice, vinegar is sometimes added to the mixture to speed up the preparation of the dish. [2] [3] "Pickled mustard greens" is a common dish across East and Southeast Asia, although the English phrase is non-specific.