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How to cook greens
Simon Rimmer runs through a couple of ways to keep the colour and flavour into your greens.
Boiling
Blanch green veg only briefly in boiling water, then plunge them straight into a bowl of iced water to keep all of the flavour, nutrients and the fresh green colour. If you want to serve them hot, just warm through in the microwave or oven just before serving.
Simon's tip for vibrant green vegetables is to add a small pinch of bicarbonate of soda to the boiling water.
Steaming
Steaming vegetables is another way to keep the nutrients inside rather than leaching out into the water. You don't need an expensive piece of equipment; simply cook your vegetables in a sieve over a pan of boiling water with a lid on top or in a bamboo steamer from an Asian supermarket. Steam vegetables until they are just tender.
Find out what vegetables are in season
Blanch green veg only briefly in boiling water, then plunge them straight into a bowl of iced water to keep all of the flavour, nutrients and the fresh green colour. If you want to serve them hot, just warm through in the microwave or oven just before serving.
Simon's tip for vibrant green vegetables is to add a small pinch of bicarbonate of soda to the boiling water.
Steaming
Steaming vegetables is another way to keep the nutrients inside rather than leaching out into the water. You don't need an expensive piece of equipment; simply cook your vegetables in a sieve over a pan of boiling water with a lid on top or in a bamboo steamer from an Asian supermarket. Steam vegetables until they are just tender.
Find out what vegetables are in season
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Latest Comment
View all comments (5)Micowave steamers are very good, and very fast.
We don't know Barbara! It may be an old wives tale...
BAMF - I have been taught since childho0d NEVER to use bicard to keep veg green because it destroys the vitamins -True or False?
I prefer my vegetables cooked not undercooked and crunchy as seems to be the current fad.
Bi Carb like my mum used