How do you keep your vegetables green while cooking?

- Use a small amount of water: Avoid using too much water when cooking vegetables. This can draw out the chlorophyll (green pigment) from the vegetables.

- Cook vegetables quickly: Cook vegetables over high heat for a shorter period of time to preserve their color and nutrients. Avoid overcooking them.

- Add salt to the water: Add salt to the water in which you are boiling vegetables. Salt helps to preserve the color and flavor of the vegetables.

- Cooking method: Certain cooking methods such as steaming or blanching can help retain the green color in vegetables.

- Don't overmix: When sautéing vegetables, avoid overstirring or tossing them in the pan. This can cause breakage and loss of color.

- Add acid: Adding a little bit of acidity, like a squeeze of lemon juice or a dash of vinegar, can also help to maintain the green color.