Basic Method for Microwaving Green Vegetables

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

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Cooking vegetables is one of the things the microwave oven does best. Basically, you are steaming. Microwaving preserves plenty of nutrients because it is so fast, practically no extra liquid is used (no chance for nutrients to dissolve into the liquid), and it cooks to a fairly precise degree of doneness. (But don’t overcook—you can always stick it back in for another 30 seconds.)