I cook vegetables in ways that ensure they retain the most nutrition possible and have the best flavor. Although I use several methods, cooking them in oil is my favorite. Heat oil on high and add cut vegetables and salt. Salt makes the vegetables sweat so they release their liquid and cook more quickly. You needn’t add any water because the liquid the vegetables release helps them cook without burning. Vegetables cooked in oil have a delicious, intense flavor. I had a friend test some of my recipes and she couldn’t believe how good the vegetables tasted; it was the first time she had cooked vegetables without water.
Another way to cook vegetables is with a tablespoon of water in the microwave. You can cook them to the texture you prefer and all the nutrients remain in the vegetables. You can also cook the vegetables along with the meat in the same broth or liquid. That way, you’ll be consuming any nutrients that leach into the liquid.
The bottom line? Avoid steaming or boiling vegetables because you lose too many nutrients in the water. When you cook vegetables in oil without adding water, you retain the most nutrients. If you are going to go to the trouble of buying and prepping fresh vegetables, you want to get as much nutrition from them as possible.
Cooking is easier than you think and you and your family are worth the time and effort it takes.
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