What is the best way to cook greens?
A. Generally, greens retain the best combination of color, texture, and nutritional value when they are cooked very quickly at a high temperature. Stir frying is good because a temperature higher than that of boiling water is used and pieces are cut quite small. Microwave ovens also cook greens very quickly and don’t allow water soluble vitamins to be lost in cooking water. To retain the brightest color, greens must pass as quickly as possible through the temperature range of 150° – 170° F. (66° – 77° C.). Within this temperature range the enzyme chlorophyllase, which breaks down the green pigment chlorophyll, is most active. Putting leaves in a large volume of boiling water is good for color but bad for losing water soluble vitamins.
