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If you’re looking for more ways to enjoy green vegetables, have you tried wilting? Wilted vegetables are served at some of the finest restaurants in the country, often with a filet of fish or a boned chicken breast on top. Wilting is a quick cooking technique that involves placing the greens in a hot…
Continue reading “TIP OF THE DAY: Make Wilted Greens”
Asparagus and carrots in a Le Creuset dutch oven. Photo courtesy Sur La Table. The English word “asparagus” derives from the Latin sparagus, derived from the Greek asparagos, which itself derived from the Persian asparag, meaning sprout or shoot. The stalks shoot up from the crown of the plant and, if not harvested, the…
Continue reading “TIP OF THE DAY: Vegetable Medley With Color”
Eat your vegetables—make that, eat your Brassicas. Get your copy here (photo courtesy Ten Speed Press). Frequent readers of THE NIBBLE know of our devotion to cruciferous vegetables, also known as brassicas, from their Latin name in taxonomy*. The cruciferous group includes arugula, bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, cress, horseradish,…
Continue reading “BOOK: Brassicas, Cooking The World’s Healthiest Vegetables”
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