Tips for boiling greens

Steamed vegetables are often overlooked because of their lackluster appearance. They tend to turn an unappetizing dark color, which can be off-putting. However, there are some simple tricks that can help you achieve vibrant, green steamed vegetables.

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(TNTS) Steamed vegetables often turn dark and unappetizing. However, there are some simple tips to help you keep your vegetables vibrant green.

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Vegetable oil. Adding a small amount of vegetable oil before removing the vegetables from boiling water helps prevent them from changing color.
Salt. Adding salt to the boiling water before cooking the vegetables will help keep them green and vibrant. However, be mindful that the water may become salty, so adjust the seasoning when using it to make soup or other dishes.
Ice water. Prepare a bowl of ice water and immediately transfer the cooked vegetables into the ice water. This will help preserve their color for hours. When serving, simply transfer the chilled vegetables onto a plate for an appealing presentation.
Lemon or vinegar. Adding a few drops of lemon juice or vinegar to the boiling water will help preserve the color and flavor of the vegetables. This method can also be used for broccoli, cauliflower, and other similar vegetables.
High heat. When cooking vegetables, make sure to bring the water to a rolling boil before adding the vegetables. If the water is not hot enough or just simmering when you add the vegetables, they will turn pale yellow when cooked. Also, make sure the vegetables are fully submerged in the water during cooking.
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