• How to cook greens

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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.

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 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

Micowave steamers are very good, and very fast.

MaryL90536 MaryL90536 Posted 03 Mar 2012 4:55 AM

We don't know Barbara! It may be an old wives tale...

Charlotte - Good Food Charlotte - Good Food Posted 09 Jan 2012 11:03 AM

BAMF - I have been taught since childho0d NEVER to use bicard to keep veg green because it destroys the vitamins -True or False?

barbaraF3390 barbaraF3390 Posted 08 Jan 2012 9:12 AM

I prefer my vegetables cooked not undercooked and crunchy as seems to be the current fad.

LeslieL44005 LeslieL44005 Posted 07 Jan 2012 12:52 PM

Bi Carb like my mum used

DerekS24595 DerekS24595 Posted 06 Jan 2012 12:16 PM