How To Cook Green Vegetables

Time for reading: ~2 minutes Last Updated: October 15, 2022

CHAPTERS (Table Of Contents)

Do you live with the belief that boiled Brussels sprouts and broccoli are tasteless? Are you telling everyone that green vegetables taste like an overcooked piece of rag? You just ate them the wrong way!

Do you live with the belief that boiled Brussels sprouts and broccoli are tasteless? Telling everyone that green vegetables taste like an overcooked piece of rag? You just ate them the wrong way!

Green vegetables are very tricky to prepare, after cooking they often soften, lose their elastic texture and bright green color. And in order for them to turn out really tasty, you need to strictly follow several rules.

The first rule is water

Green vegetables love space, speed and boiling water. There should be a lot of water: about 5-6 times more than the vegetables themselves . This is the first. Second , make sure the water is boiling hard before adding the greens to the pot. When you throw the vegetables into the water, it should not stop boiling.

The cooking time depends on the vegetables you decide to cook. For example, green peas should be cooked for no more than 4 minutes, broccoli and Brussels sprouts for no more than 8 minutes, asparagus, celery and green beans for about 10 minutes.

The second rule is salt

Some smart people claim that green vegetables must be salted during cooking - as if they keep their bright color. It is not true.

Heston Blumenthal, a famous British chef, winner of 3 Michelin stars, a culinary innovator who specializes in molecular gastronomy, claims that the "salt water rule" is nothing more than a myth, and the real loss of color by vegetables is completely different.

Calcium is the real enemy of green vegetables : it is precisely because of the high calcium content in the water that greens lose their color, says Heston.

Because if the water contains no more than 20 mg of calcium per 1 liter, the vegetables will remain green after cooking in it.

The third rule is the cover

Another popular statement that can be found in almost all cookbooks is that green vegetables should be cooked uncovered to preserve their springy texture and bright color. However, everything is the opposite.

As we have already said, the main rule when cooking greens is continuously boiling water. Namely, in a pan closed with a lid, the water after adding vegetables to it will return to its boiling state much faster than when cooking without a lid. The result after cooking vegetables in a closed pan is bright green, crispy vegetables.

The fourth rule is blanching

Blanching is a short treatment of the product with steam or boiling water. This method is ideal for cooking almost all green vegetables .

Vegetables should be properly blanched as follows: pour boiling water over the product, which is in a closed container, or simply immerse it in boiling water for 30 seconds to 3 minutes.

It is about blanching that should be remembered by everyone who wants to preserve the taste and texture of greens : pectin, which is responsible for the hardness of vegetables , will be preserved in this case, and during ordinary cooking, this polysaccharide, dissolving in water, makes vegetables softer.

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The Fifth Rule Is Temperature Change (Premium)

The fifth rule is temperature change (PREMIUM)

As we have already said, green vegetables love speed. This means that the faster you act after cooking the vegetables , the crispier they will be before serving. Once the greens are cooked, drain them in a colander, drain any excess water, then quickly transfer to a bowl of very cold water. It will be even better if you add ice to the vegetables - this shock treatment instantly blocks the heat treatment process, preserving the crisp texture, taste and bright color of the vegetables .