Fresh vegetables
Preparing for cooking
Wash vegetables thoroughly. Use plenty of water for leafy greens; wash several times, lifting vegetables from the water.
Remove bruised, wilted, or tough parts; trim sparingly.
Soak fresh brussels sprouts and broccoli in cold salt water (2 teaspoons salt for each quart of water) 30 to 60 minutes to remove any insects.
Cooking times
In using the Boiling Guide for Fresh Vegetables on the following page, remember that vegetables may require shorter or longer cooking time than given, the exact time depending on quality and variety of vegetable. The altitude at which you live will also affect cooking times; you can shorten the time by cutting, slicing, dicing, or coarsely shredding vegetables.
Boiling fresh vegetables
Bring salted water to a boil. One-half to 1 cup water usually is enough for 6 servings of young, tender vegetables. Older root vegetables that need longer cooking may require water to cover. Spinach and other greens need only the water clinging to their leaves from washing if cooked over low heat in a pan with a tight-fitting lid. Tomatoes can be cooked in their own juice.
Add vegetable. Cover, and quickly bring water back to a boil. Reduce heat and cook gently until vegetable is just tender. Start timing after water returns to boiling.