Oxygenating, high in fiber, low in calories, good for the heart ... Green vegetables are all good! Consumed with each meal, they would even have effects in the prevention of breast cancer . Yet, these super foods are often shunned, especially by children. So, how to make green vegetables less depressing?

Tip # 1: English cooking

This technique, taught in cooking schools, involves dipping prepared green vegetables (beans, peas, beans, gourmet peas ...) in boiling salted water during the strict time of cooking, then immersing them immediately in iced water to stop cooking and fix their color. After, only, we drain them.

Tip # 2: cooking al dente

If, in spite of the preceding precautions, one has a result softened, it is simply that one cooked them too long. To make the most of early vegetables, their crunchy and their vitamins, we stick to al dente cooking . This depends on the size and the cut, so the surefire trick is to taste the vegetables regularly after 5 minutes after boiling, to stop cooking as soon as the desired consistency is reached.

Tip # 3: sublimate them with seasoning

Eating green does not condemn to a slimming menu! Tender and crisp vegetables are enhanced by a drizzle of fruity olive oil, a dash of melted salted butter, a small creamy herbs sauce, a tahini vinaigrette, roasted seeds, crushed cashews, chopped herbs ... And they form an ideal procession for roasts, leg of lamb, veal chop and grilled fish!