Green vegetables?

Question

Can anyone suggest me how to make tasty green vegetables

Answer 1

GREEN VEGETABLE SALAD

-1 bunch broccoli
-1 head cauliflower
-4 to 9 green onions and blades
-1 pkg. frozen green peas
-1 c. mayonnaise
-3/4 c. sour cream
-3/4 tsp. salt
-1/2 tsp. garlic salt
-2 tsp. sugar

Method:-
Mix mayonnaise, sour cream, salt, garlic salt, and sugar. Pour over vegetables. can be made night before and refrigerated until serving time.

ENJOY!!

Answer 2

For Broccoli, French Beans and Asparagus, I trim the ends first. Get a large pot boiling on the stove and add what you think will be too much salt..... try thinking ocean on this..... quickly dunk the vegetables in the water. The water will stop boiling at this point due to the temperature change. Stir lightly and taste a few as you are cooking them.... careful of course to not burn your mouth or self. When they are no longer "crisp" and not mushy soft... drain them in a collander and place into an ice bath (prepared in advance). This technique is referred to as "blanching", which is not really a cooking method, but a way to preserve the vegetables. The salt is important as it "sets" the chlorophyl and keeps them a natural, beautiful green instead of "Army green". To reheat and serve.... heat an appropriate sized saute or sauce pan with a scant amount of water..... place the blanched vegetables into the pan, season with salt, white peppper if desired, butter, fresh cut parsley and maybe a squeeze of lemon. You should now be enjoying 5 star restaurant quality vegetables in your own home. Hope this helps, Happy Holidays and Good Eating to you.

Answer 3

Try this recipe, make it with a lot of spinach, it is really nice....

Spinach (Saag) Paneer Recipe
Seasoned Spinach With Ricotta Squares

To make the paneer, spread in an 8" buttered baking pan:
1 pound ricotta cheese
Cook, uncovered, at 350 degrees for 1-2 hours until it is firm and very slightly browned on top. Cut into 1" x 1/2" squares, and drain on paper towels, pressing lightly. Deep fry the squares in a basket, and drain off the oil. Set aside the paneer. The deep frying can be skipped, if desired. The unfried paneer will taste a little different, will not hold together quite as well, and will soak up the sauce more. Since you will only need part of the paneer for this recipe, you can freeze the remaining amount in an airtight container for later use.
Defrost and set aside:
1 package (10 oz.) frozen chopped spinach
In a large saucepan, heat:
1 Tablespoon vegetable oil (or ghee)
pinch hing
1 teaspoon cumin seeds
3 Indian bay leaves
Then add and sauté until the onion is transparent:
1/2 cup tomato, chopped
1/2 cup onion, chopped
1/2 jalapeño pepper ground
1/2 small clove garlic, ground
1 inch fresh ginger, grated
1 Tablespoon coriander leaves (cilantro), chopped
1 Tablespoon cumin/coriander powder
1 teaspoon garam masala
1 teaspoon turmeric
1/2 - 1 teaspoon hot red pepper powder (opt.)
Then add:
the defrosted spinach
Put in a small cup:
1 Tablespoon chickpea flour
Gradually add 1/2 cup water to the flour, stirring to keep smooth. Add this mixture to the spinach, and stir. Simmer on low heat for 20-30 minutes, uncovered, adding small amounts of water as needed to keep it from sticking.
Gently add in:
1/4-1/2 cup paneer
Heat for 2-3 minutes more, and serve.

Answer 4

Cabbage Stew

Ingredients

20 small sprouts
2 large leaves savoy cabbage
2 small red onions
1 300g tin flageolet beans
2 teaspoons vegan boullion powder
freshly ground pepper

Chop the bottoms off the sprouts and remove the first layer of leaves. Remove the stalk from the cabbage leaves and finely shred. Peel and finely shred the onions. Drain ands wash the beans. Put all of the ingredients (except pepper) in a saucepan and cover with boiling water. Bring to the boil and simmer for 20 minutes. Check the vegetables are cooked before serving with a sprinkle of freshly ground pepper.

Answer 5

GREEN VEGETABLE SALAD

-1 bunch broccoli
-1 head cauliflower
-4 to 9 green onions and blades
-1 pkg. frozen green peas
-1 c. mayonnaise
-3/4 c. sour cream
-3/4 tsp. salt
-1/2 tsp. garlic salt
-2 tsp. sugar

Method:-
Mix mayonnaise, sour cream, salt, garlic salt, and sugar. Pour over vegetables. can be made night before and refrigerated until serving time.

Answer 6

Yes, use seasonings. Garlic, salt, pepper are all super powerful seasonings that can really dress up the taste. Also try to remember that we usually eat them for the health value more than for the taste. They certainly don't need to be bland though.

Answer 7

cook them however you want. flavor them however you want. the most important thing in any cooking technique is to season with salt and pepper during the cooking process. i use a 7 to 1 ratio salt to pepper. it works on everything not just veges. good luck and keep eating your greens, there good for you!!

Answer 8

just steam it.or fry it without oil sprinkle water add soy sauce, red chillie paste little bit if u want spicy.enzoy it will be tasty.

Answer 9

Stir fry with little olive oil and salt on a fierce heat. colour will remain and will taste nice and crispy with full flavour

Answer 10

Steam them and sprinkle lightly with sea salt and lemon. Or, steam them and then garnish with a light cream sauce.