beet greens
or
spinach
or
turnip greens
or
bok choy
or
escarole
or
mustard greens can be substituted for swiss chard.
Filed under: Recipes, Substitution - Vegetable | Leave a Comment »
beet greens
or
spinach
or
turnip greens
or
bok choy
or
escarole
or
mustard greens can be substituted for swiss chard.
Filed under: Recipes, Substitution - Vegetable | Leave a Comment »
1 head = 4 cups florets
Filed under: Yield/Equivalents | Leave a Comment »
broccoflower
or
cauliflower
or
broccoli raab (stronger, more bitter flavor; takes less time to cook) can be substituted for broccoli.
Filed under: Substitution - Vegetable | Leave a Comment »
Chinese spinach (more delicate)
or
Swiss chard (more flavorful, but takes longer to cook)
or
beet greens (more flavorful, but takes longer to cook)
or
kale (especially in casseroles; takes longer to cook)
or
turnip greens (discard stems; takes longer to cook)
or
escarole (especially with hot bacon dressings) can be subsrtituted for spinach.
Filed under: Substitution - Vegetable | Leave a Comment »
1 bunch = 1/4 pound = 1/2 cup sliced
Filed under: Yield/Equivalents | Leave a Comment »
cauliflower
or
broccoli can be substituted for broccoflower.
Filed under: Substitution - Vegetable | Leave a Comment »
escarole (less pungent)
or
kale (less pungent)
or
Swiss chard (less pungent)
or
spinach (less pungent; cooks more quickly) can be substituted for mustard greens.
Filed under: Substitution - Vegetable | Leave a Comment »