Green Vegetables

Green coloring, or chlorophyll, is present in all green plants. Green vegetables are common in the kitchen, so it is important to understand the special handling required by this pigment.

Acids are enemies of green vegetables. Both acid and long cooking turn green vegetables a drab olive green.

1. Cook uncovered to allow plant acids to escape.
2. Cook for the shortest possible time. Properly cooked green vegetables are tender-crisp, not mushy.
3. Cook in small batches rather than holding for long periods in a steam table.