Cooking Green Vegetables? Here Are Do’s And Don’ts

Offering plenty of nutrients, green vegetables like spinach, broccoli, mustard leaves, etc. are crucial to maintaining a healthy lifestyle.

They are much needed by the body to fulfil the deficiency of vitamins and minerals. Greens also help people to strike a balance in their diet. If you eat seasonal veggies, they will protect you from diseases and build immunity.

The task is to cook greens while retaining their nutritional value, texture, and flavour. If you do not use the right technique, your dish can end up black and taste bitter. However, if you roast, saute, or blanch green vegetables perfectly, you can end up with a lip-smacking dish. Here are a few do’s and don’ts that seasoned cooks swear by.

Don’t Forget To Cook In Oil

Many people think that they can cook green vegetables without oil. However, you cannot be more wrong. If you cook greens in a little butter, oil, or ghee, it can make them more nutritious, improve the texture, and make absorption of nutrition for your body a piece of cake (not the actual one though).

Greens have antioxidants and phytochemicals that have healing properties, and your body becomes better equipped to absorb them once you cook veggies in oil.