It’s Easy Being Green

June 14, 2019

Ever wonder why that broccoli or those green beans that you just cooked look so dull on a plate? It’s the acidic compounds present in them that come in contact with chlorophyll and that is what turns veggies a dull color. Keep the green in them by several methods; don’t cook them so long; stay within 5 to 7 minutes to retain the chlorophyll balance. Or have a bowl of ice water ready and as soon as the veggies are cooked, drain and plunge them into the ice water bath to stop the cooking because the retained cooking heat is also the problem for color loss. Don’t cover the vegetables as they are cooking because the acids will not be able to escape and will remain in the cooking pot.

Minty Green Bean Salad
Serves 4

1 pound fresh green beans, trimmed and rinsed
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
½ teaspoon sugar
1 large clove, garlic minced
4 tablespoons fresh minced mint
Salad and pepper to taste

Boil or steam the beans no more than 7 minutes; drain and plunk them into a bowl of ice water; allow to stand a couple of minutes, then drain and dry the beans and set aside.

In a glass rectangular dish combine the oil, vinegar, sugar, garlic, mint, salt and pepper. Add the beans and toss all the ingredients together. Salt and pepper to taste. Cover the dish and allow the beans to marinate several hours at room temperature before serving


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