How to Keep Vegetables Green and Fresh

To preserve the green color and freshness of vegetables during cooking, blanch them in boiling water with a pinch of salt for a short time, then immediately transfer them to ice water. This process helps retain their color and enhance their flavor.

Blanching is a cooking technique where vegetables are briefly immersed in boiling water and then immediately cooled in ice water to preserve their color, texture, and nutrients. This method is particularly suitable for vegetables like:
• Broccoli
• Green beans
• Spinach
• Peas
• Asparagus
• Zucchini
This technique is especially great for vegetables served in salads or as side dishes.