Cooking with Phil - Tips, Techniques and Knowledge

Cooking your green vegetables

Phil Strasser - Friday, October 24, 2014

How to get the most out of cooking your green vegetables

These days vegetables are recognised not only for their nutritional value, but for their flavour and eye appeal. so it is important that we understand how to cook vegetables and why we use that particular cooking process.

When it comes to green vegetables, it's important to know that they are delicate (more delicate than root vegetables) and thus need to be cooked as quickly as possible to avoid flavour loss and colour.

This is why we cook green vegetables in boiling water as this shortens the cooking time. Salt the water because this helps to reduce flavour loss.

You therefore need plenty of water because too little water will lower the temperature and increase the cooking time.

Cook uncovered to allow the plant acids present in the vegetables to escape.