Bok choy has a tender and mild flavor, especially the immature baby bok choy, shown on the left. Part of baby bok choy's appeal is that you can cook the small vegetable whole, without breaking its leaves apart, thus adding a beautiful visual element to a dish. When cooking larger, more mature bok choy, cut the leaves from the stem and cook the stems first, since they will require a slightly longer cooking time.
Characteristics: Though originally from Persia, this is one of the most common greens around. It can be eaten both raw and cooked. Baby spinach, in particular, is ideal in salads because it is so delicate and has a milder, less bitter taste than other greens. If you plan to cook spinach, purchase more than you think you'll need, since cooking reduces its volume drastically.
Unlike the other cooking greens in this guide, spinach is good for mixing with other foods—its flavor isn't overpowering, and its delicate nature requires little preparation and a shorter cooking time, making it ideal for use in phyllo pastries like spanakopita and omelets.
Alternate names: Broccoli rabe, rapini, cima di rabe, turnip broccoli, Italian turnip, brocoletti di rape, choy sum. Characteristics: Don't let the name mislead you: This veggie is not a member of the broccoli family, but is in fact related to the turnip.
Often used in Italian and Chinese cooking, this leafy green vegetable with small florets is increasingly popular in the U. Use broccoli raab in a dish when you want to add a dash of natural bitterness. Line with a damp paper towel and layer freshly washed and dried greens in the container. Lay a clean paper towel on top of the greens to catch any condensation that collects on the lid of the container.
To keep the bottom layer from getting smashed, flip the container upside down every day or so. And these nine…. Stuck in a smoothie rut of banana, spinach, and almond milk? Expand your culinary horizons with these creative veggie smoothies. Buh-bye, soggy, oversteamed broccoli.
These 35 simple veggie sides can be made in minutes and with just a few ingredients. They are sure to be the…. Long days outside, tropical drinks, anything and everything off the grill. The only thing that could make summer any better is juicy, colorful salads…. Side salads can be much more fun than just romaine and dressing. Try out these easy side salad recipes that will go with whatever main you're making. These 27 ideas for using leftover wine prove that it's both satisfying and resourceful.
Okra is a fuzzy green vegetable filled with seeds that's full of antioxidants, vitamins, and minerals. Here's how eating this veggie can offer a bunch….
From cinnamon to maple syrup, these seasonal sips are full of tasty ingredients and cozy vibes. Bananas are already a popular fruit thanks to their sweet taste and convenient built-in packaging.
But they also have lots of health perks to offer…. Prune juice is a common home remedy for constipation, but it also has plenty of other health benefits. Here's the science behind its biggest benefits…. Spine: the large stem that runs through the center of the greens Rib: small stems that come off of the spines and run through the leaves. Click here for kale storage tips and recipes! Click here for collard greens storage tips and recipes! Click here for chard storage tips and recipes!
Click here for arugula storage tips and recipes! The leaves are so big, they're hard to miss. You can also buy collards at farmers markets, but regardless of your source, look for firm stalks and crisp green leaves that are large and sturdy, almost as if you could use them as a fan to cool yourself off in the summer. Collard greens are best kept in the fridge in a plastic bag, unwashed, to help preserve their crispness. You don't want to wash them and then put them in the fridge, as introducing excessive moisture will accelerate the spoiling process.
Collards will keep for up to five days, depending on how fresh they were when you bought them. Anything you buy locally from a farmers market will often keep for twice that length of time. To freeze, blanch them first, which sounds fancy but just means you simply plunge the greens into boiling water for 3 minutes. Then, transfer them to ice-cold water to stop the cooking process. Drain and pat dry. Chop and store the greens in a resealable plastic bag in the freezer for up to 12 months. Nothing's stopping you from freezing raw collards, but blanching will preserve the quality and nutrition of the veggie; it halts the enzymes that could potentially lead to spoilage, once frozen.
Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.
0コメント