Show Green Vegetables Prepare green vegetables quickly in order to preserve all possible food value If you must keep them after picking or buying pile them loosely to prevent crushing and cover cover cover cov cov- er lightly in a cool damp place Wash Vash but dont don't soak them because some vitamins soak out into the water Wash Vash the vegetables quickly quick- quick ly y then lift them from the water to free them from sand and grit For the most in food value serve green reen vegetables raw as salad relish relish rel- rel ish sh or sandwich filler always keeping keeping keeping keep keep- ing them cold and crisp In cooking use just as little water as possible and cook them quickly Leafy greens such as spinach or others from fall gardens need only the water water water wa wa- ter that clings to the leaves Cover the pan to hasten cooking and cook only until the greens are tender Save any water left from cooking and use it in soup gravy or sauce |