Brightly Colored Vegetables
To keep boiled vegetables bright-colored, add a few drops of olive oil to the water. —Ana B., Los Angeles, California
Add a pinch of baking soda to brussels sprouts, broccoli and green cabbage, and they’ll keep their bright color when cooked, says Doris S. of La Mesa, California.
For bright-colored green beans, steam in a small amount of water just until crisp-tender. If you like very tender well-cooked beans, you’ll lose that vibrant green color.