Steps to Make Any-night-of-the-week Mustard green dip

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Before you jump to Mustard green dip recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we are not able to transform things for the better without everyone's active participation. This needs to happen soon and living in ways more friendly to the environment should become an objective for every individual family. Read on for some ways to go green and save energy, generally in the kitchen.

Refrigerators and freezers use a lot of electricity, especially if they are not running as efficiently as they should. You can save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to work less regularly, will also save electricity.

The kitchen by itself gives you many small methods by which energy and money can be saved. Environmentally friendly living just isn't that difficult. It's related to being sensible, usually.

We hope you got benefit from reading it, now let's go back to mustard green dip recipe. To make mustard green dip you need 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Mustard green dip:

1. Provide 1 bundle of mustard green.
2. Use 1 teaspoon of salt.
3. Use 2 (16 oz) of labneh strained yogurt.
4. Take 2 tablespoon of olive oil.

Instructions to make Mustard green dip:

1. Wash mustard green really good drain.
2. Chopped it fine.
3. Add the salt on top and start rub and squeeze as hard you can to get out the sour juice of it.
4. Squeeze it hard add labneh to it and mix olive oil on top.
5. Let it set in the fridge for 3 days enjoy as side dip with vegetables or pita chips.

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