This article was co-authored by Jennifer Lease, RD, CDN. Jennifer Lease is a Registered Dietitian and Trained Chef based in Denver, Colorado. With nine years of experience in the food and nutrition fields, she specializes in a plant-forward approach to applying nutrition information to cooking. Jennifer holds a BS in Dietetics and a Dietetic Internship Certificate from The University of Delaware. She also received her professional chef training from The Natural Gourmet Institute for Health and Culinary Arts.
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When cooking broccoli, or any other greens for that matter, there is nothing worse than having them come out an unhealthy bland color. There is a way to preserve the bright green color in your vegetables, and it is easier than you may think.
Ingredients
- Fresh broccoli, or any other green vegetables
- Large pot of water
- Salt
Steps
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Be careful not to steam green vegetables. Green vegetables contain chlorophyll, when chlorophyll is cooked, it produces carbon dioxide. Since you have to cover the vegetables to steam them, the chlorophyll turns a drab, grayish color. You can prevent this by boiling the greens, in salted water.[1] -
Use a large amount of water, then add salt.[2] The recipe calls for one ounce for every four cups of water. The salt provides a "barrier" against the carbon dioxide, and keeps the chlorophyll green.[3]Advertisement -
Always bring the water to a boil before you add the vegetables. This will ensure the pores on the vegetables will be quickly blocked, and prevent vitamins and minerals from leaching out into the water.[4] -
Cook the vegetables until they are tender. You do not want to overcook or undercook them. For broccoli, about 5-7 minutes,[5] green beans, 10-12. Just keep testing them with a fork. -
It is also important to stop the cooking process as soon as the vegetable is cooked perfectly. The best way to do this is a quick ice bath. Strain the vegetables into a colander, then dip them into a bowl, or sink, of ice cold water. This prevents accidental overcooking.[6] -
Prepare your vegetables however you like them, and enjoy them with your eyes, as well as your taste buds.Advertisement
Community Q&A
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QuestionHow do I keep greens green while cooking?
Community AnswerBlanching, or shocking the cooked greens in ice water, preserves the green color. -
QuestionShould I add baking soda to my green vegetables to keep them green while cooking?
Community AnswerA small pinch of baking soda and/or salt will keep your veggies nice and green. You want to stay away from acidic fruits such as lemons because they will speed up the browning process. Make sure you buy quality veggies and use lots of water when boiling! -
QuestionHow do I reheat the broccoli?
Community AnswerTo reheat broccoli, put it in the microwave for 30 seconds, or in oven at 300 degrees for 5 minutes.
Video
Tips
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A great way to serve any green vegetable is simply with a drizzle of olive oil, and a pinch of salt. It will enhance the fresh, green flavor.Thanks
Warnings
- Be careful with the boiling water.Thanks
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References
- ↑ http://whiteapronblog.com/2016/06/17/cooking-broccoli-how-to-keep-cooked-broccoli-bright-green/
- ↑ Jennifer Lease, RD, CDN. Registered Dietitian & Trained Chef. Expert Interview
- ↑ http://whiteapronblog.com/2016/06/17/cooking-broccoli-how-to-keep-cooked-broccoli-bright-green/
- ↑ http://whiteapronblog.com/2016/06/17/cooking-broccoli-how-to-keep-cooked-broccoli-bright-green/
- ↑ https://www.simplyrecipes.com/recipes/steamed_broccoli/
- ↑ https://www.bbc.co.uk/food/techniques/how_to_cook_broccoli
About this article
Reader Success Stories
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"My vegetable stir fry and chicken chili dishes looked the same on completion. Though tasty, my family could not distinguish the two dishes! I needed to learn how to retain colour of vegetables in my cuisine. Thanks to the chef here! Loved your tips!"..." more
