Have you ever noticed green vegetables turn pale or yellowish in colour while cooking? Here are some simple hacks to retain their green colour.
- Blanching vegetables tend to retain their original colour, infact, they become brighter than their original colour.
- Using vinegar or lime juice while boiling vegetables keeps them green. Just add a few drops to boiling water before adding the veggies.
- Boiling the greens with baking soda reduces the acidity of the water and slows down the discolouration process of the vegetables.
- Cut down the cooking time, make sure to cook green vegetables for about 5-6 minutes only.
- Always make sure to consume fresh dishes to enjoy the authentic taste of your greens.
Also watch: Food storage tips: List of vegetables you should never refrigerate