Basic Method for Parboiling Green Vegetables

Parboiling means to cook quickly in plenty of boiling water, usually salted to bring out flavor and uncovered. This method preserves color and crunch. The disadvantage? Nutrients are leeched out into the cooking liquid—so you may want to hang onto the liquid for soups, stews, sauces, or whatever. While this recipe is for green beans, it is a basic method that can be used for many other green vegetables; some specifics follow