Green vegetables like spinach, broccoli, mustard leaves, and more are crucial to maintaining a healthy lifestyle. Here's a look at some dos and don’ts to cook green vegetables.
Don’t Forget To Cook In Oil
Do not cook green vegetables without oil. You must cook greens in a little butter, oil, or ghee, as it can make them more nutritious, improve the texture, and make the absorption of nutrition better.
Do Reduce Time Of Cooking
Many cooks blanch green vegetables for just a couple of minutes before cooking them. It reduces the cooking time and helps to retain the green colour.
Don’t Skip Seasoning Greens
Don’t forget to season green veggies as it can help elevate the flavour quotient exponentially. You can use a concoction of salt, black pepper, olive oil, vinegar, garlic, ginger, and red chilli powder.
Do Use Little Water
Always use a limited amount of water while cooking green vegetables as it can help retain the nutrients in the vegetables.
Don’t Spend Too Much Time Roasting
Do not spend much time roasting greens as they can lose the vibrant green hue as well as all the nutrients.
Do Use Whole Vegetables For Cooking
Use whole leaves and portions of vegetables when cooking. Cutting, chopping, and exposure to heat can make the greens lose their nutritional value.