Green Vegetables

All green vegetables can be cooked in advance, shocked in an ice bath, and reheated. Tender green vegetables (peas, beans, broccoli) that are boiled should be shocked the moment they’re done, drained, and stored, covered, on paper towels/absorbent paper. Leafy green vegetables can be cooked and cooled the same way. They can be sautéed and allowed to cool, then refrigerated and later reheated. The same goes for roasted green vegetables. Braising greens, such as kale and collards, can be cooked and reheated.