How To Cook Green Leafy Vegetables | Good Housekeeping UK
- 5 years ago
Watch our step-by-step video to find out how to cook green leafy vegetables like cabbage.
1. To prepare leafy vegetables, first tear out tough stalks from centre of leaves. Thinner stalks, or thin ends of stalks, don’t need to be removed.
2. Put leaves into a large saucepan of boiling water, to blanch. Blanching cooks vegetables briefly to retain their colour and leave them slightly crunchy.
3. Make sure to use enough boiling water to cover vegetables. This allows vegetables to cook quickly and evenly. Cooking in too little water, or water that’s not hot enough will lengthen cooking time and potentially make leaves lose their colour, texture, and nutrients.
4. Cook leaves uncovered for a couple of min, then check to see if they’re tender. Covering green vegetables while they cook causes them to turn brown. Acids released by vegetables are carried away by steam. If pan is covered, they accumulate on lid instead and fall back into water, discolouring vegetables.
5. If not serving immediately, plunge into a large bowl of iced water to cool quickly, this helps retain colour and stops further cooking. Drain, then set aside.
6. When ready to serve, reheat vegetables briefly in boiling water, then drain well or quickly fry in a little butter.
Find out how to cook green leafy vegetables on the Good Housekeeping website: http://bit.ly/2KjB1Z2
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC
1. To prepare leafy vegetables, first tear out tough stalks from centre of leaves. Thinner stalks, or thin ends of stalks, don’t need to be removed.
2. Put leaves into a large saucepan of boiling water, to blanch. Blanching cooks vegetables briefly to retain their colour and leave them slightly crunchy.
3. Make sure to use enough boiling water to cover vegetables. This allows vegetables to cook quickly and evenly. Cooking in too little water, or water that’s not hot enough will lengthen cooking time and potentially make leaves lose their colour, texture, and nutrients.
4. Cook leaves uncovered for a couple of min, then check to see if they’re tender. Covering green vegetables while they cook causes them to turn brown. Acids released by vegetables are carried away by steam. If pan is covered, they accumulate on lid instead and fall back into water, discolouring vegetables.
5. If not serving immediately, plunge into a large bowl of iced water to cool quickly, this helps retain colour and stops further cooking. Drain, then set aside.
6. When ready to serve, reheat vegetables briefly in boiling water, then drain well or quickly fry in a little butter.
Find out how to cook green leafy vegetables on the Good Housekeeping website: http://bit.ly/2KjB1Z2
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC