A couple months ago, I wrote a short Tip of the Day on whole leaf spinach. While we all know vegetables are an essential part of a healthy diet, we don't eat hardly enough of them. Like the whole leaf spinach tip, today's suggestion aims to improve our vegetable cooking techniques and thereby up our veggie intake.
Blanch your vegetables in salted water that's up to a roiling boil, for just a few minutes. Get a large amount of water boiling, enough to circulate freely around the quantity of vegetables you're going to cook (if you're cooking lots, consider tossing the vegetables in batches). Add a little salt to the water for seasoning, and then cook your vegetables quickly.
Asparagus, green beans, and broccoli- all delicious when cooked properly, but all too often overcooked to gross levels- will turn a vibrant, almost kelly green color after only 3 minutes- that's all you need. Spinach should take just 60 to 90 seconds. Strain from the cooking water with a slotted spoon, and sprinkle with a wee bit of salt, no butter necessary.
Cooked properly, these vegetables are a delicious way to get your five servings a day.