Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, seasonal?leafy greens. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Leafy greens like collards, chard, and spinach can be canned. This is a very personal thing but I Store in airtight container. How to Use Preserved Leafy Greens.
Seasonal?Leafy greens is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Seasonal?Leafy greens is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook seasonal?leafy greens using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Seasonal?Leafy greens:
- Take Leafy fresh green packet(See pic)
- Take 2-3 cups Hot water
- Prepare 1 tablespoon salt (for using while boiling only)
- Make ready For sauce:Tomatoes
- Get Onions
- Get Salt 1 tspn,curry powder or tumeric powder
- Prepare Chili paper optional
- Make ready Can add more (half cup watr at end if sauce too dry or can leave
- Take Peanut butter or palm oil (mawese)As option.can leave out
Cómo hacer verduras de hoja verde. Dark leafy greens are a true workhorse of the vegetable world: they contain a payload of nutrients that support good health, including antioxidants, healthy fats, fibre, anti-cancer compounds, amino acids. Fiber: Leafy greens provide a rich source of dietary fiber. Incorporate leafy greens—both raw and lightly cooked—and enjoy the benefits of seasonal, springtime eating.
Instructions to make Seasonal?Leafy greens:
- Preping the leafy greens:using 4 medium bunches known as fresh greens from Cornwall farm(See pic,) Alhamdulillah., (from tescos…)..remove tough bits..slit the centr with nice knife and cut thru to make raws
- Then slice thinly as possible
- Pour in hot boiled kettle water,bismillah, no burning yourself please! in a pan with a teaspoon or more of salt
- Prep for sauce..about a cup ful of choped tomato desert.see pics
- Check dark green color just starting to change color and already the veg is softened enof…immediate turn heat off and drain all water,bismillah out!
- Add squeez of half a lemon without adding pits
- Start the sauce…Add oil then onions then tomatoes..break down til softened tomotoes..cook abit until cooked.can add a chili paper if prefer.
- Then when more into sauce now,can add very little water or few (about 2 tablespoon spoons of oil),Then can switch of cooker then add the leafy greens into the sauce and stir to coat all greens in sauce!Alhamdulillah it's ready,bismillah and enjoy with ugari or coconut rice or…what you like InshaAllah!!
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