Content

• Ingredients
• Steps
• Tips
• Warnings

When cooking broccoli or any other green vegetables, there is nothing worse than the pale color of the finished product. But it is possible to keep the bright color of vegetables. Making it easier than you think

Ingredients

• Fresh broccoli or any other green vegetables
• Large pot of water
• Salt

Steps

1. 1 Be careful not to steam green vegetables. Green vegetables contain chlorophyll. When chlorophyll is cooked, it produces carbon dioxide. Since when steaming vegetables we cover them, the chlorophyll becomes grayish in color. This can be prevented by boiling vegetables in salted water.
2. 2 Pour plenty of water into a saucepan, then add salt. The recipe recommends taking about 30 grams of salt for every 4 cups of water. Salt is a barrier to carbon dioxide, so chlorophyll is retained and the vegetable stays green.
3. 3 Always bring water to a boil before adding vegetables. This helps to close the pores on the vegetables and prevent the loss of vitamins and minerals.
4. 4 Cook vegetables until tender you want. Watch the cooking process to avoid overcooking the vegetables. Broccoli should be cooked for about 5-7 minutes, green beans for 10-12 minutes. Just check readiness with a fork.
5. 5 It is also important to stop the cooking process as soon as the vegetables are ready. The best way to do this is with an ice bath. Simply drain the vegetables by placing them in a colander, and then immerse them in very cold water. This will stop the cooking process.
6. 6 Cook the vegetables the way you like them to please both the stomach and the eyes.

Tips

• The best way to serve any green vegetables is to sprinkle with olive oil and salt. This will only enhance their aroma and vibrant color.

Warnings

• Be careful with boiling water.