There are so many ways to cook green vegetables-braise, sauté,
blanch, steam... I’ve tried them all. Steaming is supposed to be the method
that retains the most nutrients-no dunking in boiling water. This apparently
robs fresh green vegetables of their nutrition (or some of it). But I find that
steaming doesn’t always make such an appealing vegetable, something is lost, a
tad ironic. Blanching is the best way to cook vegetables for taste and
