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Tips for Vegetable Cookery: Greens
from Shirley Corriher
Keeping the green green
Seven minutes is the magic time. When you cook green vegetables over 7 minutes, their chlorophyll loses its magnesium and they turn yucky army-drab green. Cut green vegetables into pieces small enough to cook in less than 7 minutes.
Acids also cause this same loss of magnesium and the resulting army-drab green. This is why beautiful snow-peas and broccoli in a pasta primavera turn brownish. Always stir dressings containing vinegar or lemon juice on green vegetables just before serving. Or, avoid vinegar and lemon juice altogether and use lemon zest (grated peel) for zippy flavor.
Copyright 1994, Shirley O. Corriher
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