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ParsleyOnionKaleSeedsPeppersTeaspoonGreensCeleryOnionsChilesMushroomsLemonToughDrainSkilletRibsRemoveThick stemsSwissStirPeelSpinachSlicesPorkChardLeafHeatFood processorSalt and peMushroom capsSimmer

Parsley3

• Taste the cooking liquid, correct for salt and use tongs to remove and discard the bay leaves and parsley sprigs. (pressdemocrat.com)
• Roughly chop the parsley and discard the stems. (savorcalifornia.com)
• In Turkish cuisine, leeks are chopped into thick slices, then boiled and separated into leaves, and finally filled with a filling usually containing rice, herbs (generally parsley and dill), onion, and black pepper. (wikipedia.org)

Onion3

• Add chopped mushroom + stems, onion and garlic. (heinens.com)
• In a microwave-safe bowl, mix the stems with the oil, onion, garlic and bacon and cover with paper towels. (bakespace.com)
• Meanwhile, mix the flour, salt, sliced red onion, chopped curry leaves and coconut milk together in a large mixing bowl and gradually add warm water, a little at a time as required, to bring together as a cohesive dough that is soft, but does not stick to your hands. (jamieoliver.com)

Kale4

• Remove tough stems from kale and mustard greens and discard. (nevadaappeal.com)
• Hint: This may also be made with other varieties of kale, just remove the hard stem before slicing the kale. (drmcdougall.com)
• Select sauté mode and add the chopped kale to the soup until wilted, about 2-4 minutes. (jlohr.com)
• Place chopped kale in a large bowl, and drizzle over some of the vinaigrette. (indoindians.com)

Seeds3

• discard seeds and stems. (pillsbury.com)
• Remove stems and seeds. (readersdigest.ca)
• Discard stems and seeds, and coarsely chop chiles. (nourishnetwork.com)

Peppers4

• Add onions and chopped peppers. (hormel.com)
• Grilled chops covered with a slow cooked medley of sweet and hot peppers, onions & garlic served over hot buttered noodles. (blogspot.com)
• I pan cook the chops most of the time (although grilling is wonderful too) and I use sweet red bell peppers and jalapeno to substitute for the Italian ones. (blogspot.com)
• Cut peppers into quarters lengthwise and chop. (louisianacookin.com)

Teaspoon2

• Using a teaspoon, scoop out and discard the hairy choke. (cooksrecipes.com)
• Around a teaspoon full of chopped leaves will give you a tasty cup. (homesandgardens.com)

Greens4

• Remove from heat and stir in the chopped greens. (makebakegrow.com)
• 6. Add meat, drained black fungus, and all the chopped greens and the green beans, and the salt. (flavorandfortune.com)
• Chop the greens. (simpleitaly.com)
• To serve, divide dressed greens between 4 salad plates, and top with chopped pistachios and a sprinkling of flaky sea salt. (indoindians.com)

Celery1

• Finely chop the celery ribs (with the leaves) and add to the Brussels sprouts. (tarteletteblog.com)

Onions1

• Chop onions finely. (astray.com)

Chiles1

• Chop chiles. (pillsbury.com)

Mushrooms1

• Peel and discard the skin from the mushrooms. (bakespace.com)

Lemon2

• Dip stems in lemon water, then coarsely chop. (cooksrecipes.com)
• 4. Bring four quarts of water to the boil, add the lemon grass, and simmer for one hour, then discard the lemon grass pieces. (flavorandfortune.com)

Tough1

• The dark green portion is usually discarded because it has a tough texture, but it can be sautéed or more commonly added to stock for flavor. (wikipedia.org)

Drain1

• Drain the water, discard the stem, and finely chop the mushroom caps. (steamykitchen.com)

Skillet1

• Reserve 2 tablespoons fat in skillet (discard any excess). (food52.com)

Ribs1

• 3 cups fresh spinach, stems trimmed and discarded (Swiss chard with no ribs and chopped works well too). (sunjournal.com)

Remove1

• Remove the stems and chop roughly, reserving the caps. (bakespace.com)

Thick stems1

• Cut up the thick stems crosswise into slices, 1/2-inch thick. (whatscookingamerica.net)

Swiss3

• Rinse the stems and leaves well of the Swiss Chard. (whatscookingamerica.net)
• Trim the stems from the Swiss Chard, discarding any that are wilted. (whatscookingamerica.net)
• Drop the Swiss Chard stems into the boiling water (make sure water is at a rapid boil before adding the prepared Swiss chard) and simmer for 5 minutes. (whatscookingamerica.net)

Stir2

• Stir in chopped meatloaf, rice and 1 cup cheese. (hormel.com)
• Gathering fresh leaves or stems and adding them to soups, stir fries and curries will add an authentic and punchy note that has many health boosting benefits too. (homesandgardens.com)

Peel1

• Peel off and discard charred skin. (readersdigest.ca)

Spinach1

• Chop the spinach, but keep separate. (nevadaappeal.com)

Slices1

• Leeks are typically chopped into slices 5-10 mm thick. (wikipedia.org)

Pork1

• The last time we were in Italy Peter had a pork chop dish that he still raves about. (blogspot.com)

Chard3

• Cut the large stems out of the chard and discard. (drmcdougall.com)
• Coarsely chop the chard and drop into the boiling water. (drmcdougall.com)
• Very coarsely chop the leaves of the chard. (whatscookingamerica.net)

Leaf2

• Discard bay leaf. (readersdigest.ca)
• The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. (wikipedia.org)

Heat1

• Meanwhile, grill mushroom caps stem side up, uncovered over medium heat about 3 minutes or until grill marks appear. (heinens.com)

Food processor1

• Put beets, garlic and all accumulated pan juice and oil in a food processor along with the almonds and the raw chopped garlic clove if using. (laughingduckgardens.com)

Salt and pe1

• Place chopped ingredients in a bowl and add the vinegar, oils, chili, salt and pepper. (savorcalifornia.com)

Mushroom caps1

• Place mushroom caps on the planks stem side up. (heinens.com)

Simmer1

• If you want to use both stems and leaves, cut the stems into 1/2-inch pieces and simmer them in homemade chicken stock for 10 minutes or until crisp-tender, then cook them with the leeks. (leitesculinaria.com)