You remove the stems from the leaves and cook everything separately (enabling the stems to retain their glorious color), then recombine all the components for a visually stunning side dish.
NPR: Vegetables with Flair for the Thanksgiving Plate
Before you start cooking, remove the chard's stems and clean the chopped leaves by dunking them in two or three changes of water.
WSJ: Amaryll Schwertner's Farro With Braised Greens, Pistachios and Ricotta | Slow Food Fast
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