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Once the greens have cooked down, remove the lid and continue cooking for a few more minutes to allow the water to evaporate.
Continue cooking and stirring the liquid until the water has cooked down and reached the consistency of a gel.
Then milk, which is cooked down to creaminess.
The tomatoes should have cooked down and smell fragrant.
The mixture cooked down to a sweet, mellow compote.
Cook over medium heat, stirring often, until the tomatoes have cooked down slightly.
Cook, stirring often, until they have cooked down to a fragrant sauce, 10 to 15 minutes.
After that had all cooked down, I stirred in tomato paste and vinegar.
Cook, stirring often, for 15 minutes, until they have cooked down slightly and smell fragrant.
Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes.
Simmer until kale is cooked down and very tender, about 10 minutes.
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CEO of Professional Science Editing for Scientists @ prosciediting.com