Boiling water spinach without blanching it first is wrong: Put this ingredient in before the vegetables to keep it fresh and crisp, without worrying about turning black.

Adding salt to the pot of boiling water for vegetables

Salt has the ability to increase the temperature of water, making the process of boiling vegetables faster and saving time. Thanks to this, even the stems of leafy greens will be evenly cooked and maintain their crispy texture and fresh green color without becoming mushy or losing color due to prolonged boiling.

In addition, adding salt to the pot when boiling leafy greens also enhances the flavor and makes the dish more delicious and attractive. For the right amount of salt when boiling leafy greens, you should use about 1/2 – 1 small teaspoon of salt, depending on the amount of water in the pot.

You should add salt to the water from the beginning and wait until the water reaches a rolling boil before adding the leafy greens. When the greens are cooked to your desired tenderness, remove them and place them in a bowl of cold water to preserve their green color and ensure they remain crispy and delicious.

Adding vinegar/lemon juice to the pot of boiling water for vegetables

Adding a little vinegar or lemon juice when boiling leafy greens will make the dish fresher and more appealing. A small amount of vinegar or lemon juice is enough to preserve the color of the greens without affecting their original taste.

The process is very simple, just add about 2 teaspoons of lemon juice or vinegar to the boiling water when boiling the greens. When the water is boiling, you can add the greens to the pot and remove them when they are cooked to the desired tenderness.

Boiling leafy greens with plenty of water

To ensure that boiled leafy greens are crispy and retain their green color, it is necessary to submerge the greens in water and cook them until they are just tender. If the greens are not cooked enough, they will have a raw texture and turn black, while overcooking them will make them yellowish.

Soaking the cooked greens in cold water

To maintain the fresh green color and crispiness of the boiled greens, you can follow these tips:

Prepare a bowl of cold water with ice and add a few pieces of lemon peel to make the greens more fragrant. After boiling the greens, immediately transfer them to this cold water and soak them until the water is no longer cold. Then, remove the greens and drain the water.

Boil the leafy greens in a large amount of water with only a small amount of greens. This way, the water temperature will quickly reach boiling point and help the greens cook faster. If you boil a large amount of greens in the same amount of water, the water will take longer to boil, resulting in the greens taking longer to cook and potentially changing color. The appearance of red in the greens is caused by the oxidation of polyphenols when the water temperature is prolonged, making the greens unappetizing and less tasty.

Before placing the greens in the pot of boiling water, add a little salt. This will enhance the flavor of the greens, preserve more vitamins and nutrients in the greens, and ensure that the greens retain their vibrant green color.

The perfect ratio of salt to water is 1 teaspoon of salt: 1/2 liter of boiling water.