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Show Extension Nutritionist Offers Cooking Tips Fresh green vegetables need not take on a washed-out look when cooked properly, says Elna Miller. If they are cooked under cover, they can loo'k and taste good enough to bring calls for second helpings she adds. Boiling is a very familiar and easy way to cook green vegetables, veget-ables, but to keep fresh color and I flavor, care needs to be taken not to overcook. Miss Elna Miller, Extension Nutritionist at Utah State Uni-j versify, gives these pointers on boiling vegetables. I For boiling, use lightly salted .t water H teaspoon of salt to H 1 to 1 cup water, depending on cooking time. Bring the water to a boll before adding the vegetable. vege-table. After adding the vegetable, cover the pan. When the water boils again, reduce heat. Some green vegetables, such as shredded shred-ded cabbage or spinach leaves, may require as little as 3 minutes min-utes to cook tender. Green lima beans may take 20 to 30 minutes, min-utes, snap beans 15 to 30 minutes. min-utes. When boiling leafy greens, such as spinach and beet greens, the water clinging to the leaves after washing them may be all the water needed in cooking. Put the green in the pan, adding salt in layers throughout. Reduce heat after steam begins to escape and cook slowly to prevent sticking. stick-ing. Serve the vegetables promptly. Flavor will suffer when they are allowed to stand. |