I saw a chef parboil the base of the spears, so I also added the peeled skin.The flavor is nicely absorbed and seals in well with a drop of vegetable oil.The parboiling time depends on the freshness and time of harvest of the asparagus, but about 1.5 to 3 minutes should do. If the skin starts to come off, you've boiled them too long. (Early harvest asparagus is tender and late harvest asparagus is a bit fibrous. I recommend using the tough parts in potage.) Recipe by meg115

When this season comes around, this one item my family can't do without.There's actually nothing to it!It's great with a generous sprinkling of sesame seeds! Recipe by Upi marche

This is the same method to do grape leaves preserving.

I've been making this dish for ages.You can also use daikon leaves instead of the turnip greens.There's nothing to it. Recipe by kumissy

This is how to boil spinach in a multipurpose frying pan with a lid, which can be used to steam rice or boil pasta and so on. You can use any leafy vegetable instead. Adjust the cooking time as needed.None in particular. You can put in any amount of spinach and it will cook up evenly. I always cook one whole bunch at a time. (Spinach bunches vary in size, so if the bunch you have is too big, cook it in 2 batches.) Recipe by saki1010

These were do tender they melted in our mouths. I have seen many methods I think this is the best. People have used dishwasher, washing machine in gentle cycle, put in a big overnight so dirt will settle. I have seen them hung out in the rain on a clothes line. The washing machine and dishwasher are a major cleanup. Gritty sand in the other methods except the rain. It's just the birds and critters eat them if you leave out to long.

I love broccoli so I was trying out simple boiling methods. This method requires barely any water so it's more like steaming. With this method, you can really taste the difference in broccoli from varying regions and farms. Even my kindergarten-aged daughter could tell the difference.Steps 4-5: The amount of time to cook will vary depending on the size of the broccoli.If you want to use the broccoli in stew etc., then remove the lid right after stopping the heat. If you are making these for small children, then leave the lid on for 2 more minutes after turning off the heat. Recipe by Blue poppy

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 cup)Per Serving: 160 calories; 6g protein; 12g fat, 9g carbs (1.5 carbs: 1 protein)Recipe = 5 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)*This recipe is from Operation Live Well: Eat Well to Live Well cookbook.

I didn't really put much thought into this method but after I finished boiling the broccoli like this it turned out to be the best broccoli that I had ever made. Please adjust the heating time depending on your model of microwave and the broccoli texture that you're aiming for.Please sprinkle the salt over the broccoli evenly. Even if you think the broccoli might end up a bit too salty, it won't taste too salty in the end. Feel free to use however much you like though. When the broccoli has cooked, drain or pat away the moisture for a vivid colour and salty flavour! Recipe by Aki kitchen *aki

It's a Southern thang!!!... My momma was from the South so theirs just some things every southern girl needs to know!... This and tea! 😊.. Also time on this totally depends on the tenderness of the collards you prefer .. Don't b afraid to taste test things as go

Turnip greens, one of my favorite fall/winter foods. Throw in some cornbread, cook up a big pot of’em, and eat off of them for a week. #GlobalApron 2024

Been trying to eat healthier lately. The hubs and me are working hard out in the garden and all over the property building things. We have 4 acres (not all of it is cleared) so we want to live off the land as much as we can and try to teach the young ones something at the same time❤️ You can do any mix of greens you like