Whenever leafy green vegetables are blanched, I notice that they turn an unappetizing yellow. I even tried adding green food colouring! (but it did not work) I always wondered how the restaurants keep their vegetables so green and appetizing after cooking and I stumbled upon this little trick by trial and error…all I need to do is add a tablespoon of cooking oil to the water when I blanch the vegetables…that’s all!
For added flavour, I also add a ½ teaspoon of salt and ½ teaspoon of sugar to the water.
There...beautiful green blanched vegetables!
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