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"What&amp;#039;s the best way to cook broccoli so it doesn&amp;#039;t go that gray-green color? Maureen Johnston, Springfield, VA When you boil green veggies, they release an enzyme, chlorophyllase, which stays in the pot (especially if the lid is on) and wreaks visual and nutritional damage. Steaming can help: If you cook veggies until tender-crisp, their color should hold \u2014 but steam them longer, and they&amp;#039;ll still turn drab. To keep the hue vibrant, heat a large pot of water to a rolling boil; add veggies and \u2014 key point \u2014 do not cover (that way, most of the chlorophyllase will go into the air). Guaranteed, your broccoli will be brighter. "^^<http://www.w3.org/2001/XMLSchema#string>
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