An Easy Method for Parboiling Greens

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 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

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.

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

This is my variation on a recipe I found from Tyler Florence on Food Network. He uses a ham hock but I prefer bacon. Easier to find and much tastier.

This is my more traditional version. It happens to be low-carb.

This is my mother's secret time-saving technique.Actually, until recently I thought everyone washed bean sprouts like this.She told me that this is way too simple to upload! But I went ahead and did it anyway.Be sure to use bean sprouts that come in plastic bags! Sometimes you see ones sold in paper bags, but the bottoms of the bags tend to fall away so I don't recommend them! In Step 4, when there's just a little water left in the bag, the bean sprouts tend to fall out, so be careful. Recipe by Haranouenoponyoponyo

This recipe to use leftover broccolini is part of a 5-minute recipe series.Be careful not to over-cook the brocolini. You can also try this recipe using spinach, komatsuna, or any other greens. It's tasty without the mustard or wasabi, too. Try mixing in ham, semi-dried salted tiny sardines (jako), or imitation crab sticks. Recipe by Chisapu-

My mother makes this on a regular basis. Its a nice light recipe as well as extremely easy to make. I remember when I was a child my grandmother still cooking this in the clay pots on the hot coals.

I made this thinking of something I could make simply using turnips and turnip leaves.If you cook the turnips beforehand, it shortens the simmering time. It's not that creamy, so it might be a good idea to increase the amount of flour. Recipe by Marumikan.net

I wash, separate, and refrigerate the turnips the night before. To separate; is I put the roots in a plastic bag, stems in a separate bag, and finally the green leaves in another bag. I cook fresh turnips in layers. First the stems, then the greens adding the roots last. The stems are the longest cook time. When you wash the turnips you might want to consider wearing cooking gloves, for the greens have thorns, on the backside of the leaves.

This is when I want the green bean casserole but don't have the time so it's easy fast and tastes super amazing!!

Since I love pickled lotus root, I make it often, even when it's not for a new year's feast. This recipe incorporates my preferred degree of sourness and sweetness.Parboil for 3 minutes to retain the crunchy texture.Turn on the heat, reduce to low after it comes to a boil, then simmer for 3 minutes.As long as you use a drop lid, the lotus root doesn't have to be completely immersed in the liquid. (They can stick out about 3 mm.) Recipe by hawaiipine

เมนูของผู้เฒ่าผู้แก่ที่ทานกับน้ำพริก ทำให้มีสุขภาพที่แข็งแรงอายุยืน

I wanted a quick and easy way to eat mizuna greens.I used a pan that cooks everything quickly.It makes straining the oil easy as well! Recipe by Renmama

Collard Greens are the perfect Southern inspired side dish and so full of flavor packed with hints of onions, garlic and applewood smoked bacon notes or delicious ham. This dish will be a hit!

Something easy and tasty. And quick! I am a lazy mom and I do not feel like cooking for hours. This one is tasty and you can choose many kinds of green vegetables, like bok choy, kai-lan, and the like. You can also add slices or meat or chicken or tofu, if you like.

I basically just tried making this by recalling the flavor from memory.Leaving the beans in the broth after cooking will make them very salty, so be careful! If you want it to be spicy, add some Tabasco sauce! Recipe by Inscore

While Brussels sprouts are full of nutrition, they also have a distinct bitterness.Since it's the season for Brussels sprouts, I came up with this tasty dish that features the flavor of the sprouts, and goes well with rice.Don't over boil the Brussels sprouts, but be sure to parboil to the point where they are heated to the middle. Parboil briefly until the overall color is bright and the sprouts become tender.For those who dislike the bitterness of Brussels sprouts, cut into halves, then toss in the ingredients. Recipe by Niwanomomo

This is hands down my favorite way to eat green beans, and nothing beats using fresh. Unless using your pressure cooker, cooking fresh green beans this way takes quite some time, but is still super easy.Additionally, this may seem like a lot of salt, but you're seasoning the water to flavor the beans. They don't soak up much water, and you won't be eating/drinking the water so it's all good.

For some reason we don't get these kinds of greens in the grocery here that often, with a stem. So when we do, I always grab some. Here is an easy tasty dish you can use any greens for, just adjust your cooking times to match your greens. The Oyster sauce is a nice sauce for greens. Not designed to be spicy, but good flavor that doesn't overpower the greens.

Everyone probably already knows how to cook spinach, but this is the way we do it in our famiiy.By flipping the position of the spinach, it will cook evenly.The spinach is very hot after it's cooked, so be careful not to burn yourself! Recipe by Izumiuna