Green-coloured veggies are known for their incredible nutritional qualities. However, you must be a bit more careful while cooking your favourite green veggies to preserve the nutrients in them. Make sure to not overcook these vegetables while turning them into delicious dishes. Overcooking would change the natural smell of the vegetables and would alter the nutrient structure too. Keep these tips in mind while cooking green coloured vegetables as overcooking may lead to loss of essential nutrients.

Most people commit the mistake of overcooking vegetables. It would lead to loss of the bright green colour as well as the nutrients. Make sure to take the veggies off the stove before losing the crunch. You could also try easy cooking techniques like blanching or sautéing to retain the freshness of the vegetables.

Blanching is an excellent method to cook vegetables without losing their crunch and freshness. Cook the vegetables in boiling water for thirty seconds or up to a few minutes before transferring them into a bowl of ice water. This stops the cooking process instantly and preserves the green colour. Moreover, the nutrients too aren’t lost if cooked like this.

Do not use water that is more than required to cook the green veggies. The extra water would remove the nutrients in the vegetables. Besides, it takes away their natural smell. Veggies could be cooked in big pots using enough water. Covering the cooking pot or the vessel using a lid would help the veggies get cooked quickly without losing their natural smell and texture.

Sauteing the veggies too may preserve the crunchiness of the vegetables. However, make sure not to add too many vegetables to the pan. Cooking too many vegetables together may not distribute the heat evenly and some veggies may not be cooked properly. So, you could use a bigger pan to sauté the veggies.

The vegetables should smell fresh even after it is cooked. So, it is better to cook them without adding any seasonings. Adding garlic, lemon juice, herbs or masala would tone down or completely take away the natural smell and flavour of the green veggies. But, tossing the veggies with a bit of salt and olive oil would give them the perfect glaze.

How to blanch green vegetables?
Wash the vegetables and cut them into small pieces. Boil water in a cooking pot or vessel; there should be enough water to cover the vegetables. Add the vegetables to the boiling water. Boil them for thirty seconds or up to a minute or two. When the veggies are almost cooked, scoop them out and drop them into ice-cold water. This will instantly stop the cooking process. After a few minutes, strain the veggies. You could store blanched veggies in the fridge or freezer for a few days without losing their freshness. These veggies could be used to make salads or other dishes if you are trying a whip up a quick meal that is nutritious too.

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