green and, more important, stay bright green much
longer than raw vegetables. Of course, continue
cooking too long, and the chlorophyll will eventually
break down and your vegetables will go from bright
green to a drab olive green or even brown. The goal
is to effect those changes as quickly as possible,
without allowing time for the chlorophyll to begin
breaking down. That’s why you want to use plenty of
water—it retains its temperature better after you
add the vegetables, which subsequently cook faster.*
Rule #2: Blanch Each Vegetable
Separately