|Eat Your Greens (Network Books)|
|by Sophie Grigson|
Written to accompany a Channel 4 television series, this is a celebration of the huge variety of colours, tastes and textures of vegetables from a...
1 - 10 of 71 for fresh turnip greens
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Saute onions and ... broth, carrots, celery, turnips and any hard ... lima beans, or greens. Note: If ... or ham may be added during the last 15 minutes.
Wash turnip greens thoroughly. Trim off ... Turn into serving dish and garnish with crisp, crumbled bacon and slices of hard cooked egg. Yield: 4 servings.
(There should be ... than cover the greens.) Check leaves of fresh greens carefully; remove ... and cut up fine (very) using a knife and fork or 2 knives.
Dice up garlic ... and simmer. Add greens in the pot ... cooking). Greens are done when you can stick a fork through them and they feel or taste tender.
Place an 8 ... cooking, add the turnips, cabbage, salt, ... overcook. Remove the toothpicks from the cabbage before serving. Serve with yellow mustard!
You can substitute canned 8 oz., chopped green chili pepper for ... pepper (if using fresh vs. diced, canned ... chopped parsnip and turnip – and rutabaga, ... whole wheat artisan bread.
Sauté chicken in olive oil with onions. Deglaze pan with 1/4 cup wine. Add remaining ingredients except for flour, water and 1/4 cup of the wine. ...
Place turnips in a large ... onion, garlic and green pepper in reserved ... reserved bacon. Bake at 350 degrees for 30 minutes. Yield: 8 to 10 servings.
Place hocks in ... off stems of greens. Wash leaves ... Add greens, sugar and salt to hocks. Cook 30 to 40 minutes or until greens are done. 8-10 servings.
Place the lamb and bones in a 6 quart pot and add 2 quarts of water. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes. Skim off any ...
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