Nourish Noshes

What color do you cook your green vegetables? Nourish Noshes Podcast: 50 Shades of Green At the little family-owned local Italian deli that I every so often buy prepared foods, my daughter recently asked if she could get their broccoli rabe. This is a vegetable that I make regularly at home. I asked her why, since I believed my broccoli rabe was far better than any you could buy.  She shrugged her shoulders and said, “It’s just so good.” So, we bought it so I could see what made theirs better than mine in her eyes. Immediately, I noticed the color of theirs was a dull, gray-green, not the bright green of my blanched and quickly sauteed broccoli rabe. I tasted it, and discovered it fell apart in my mouth, mingling with the garlic and oil. It was good, but I still preferred mine. “It’s overcooked,” I said to my daughter. She shrugged again. And then she asked, “is that bad?” For the first time, I actually thought deeply about that question. I always assumed that overcooked vegetables were nutritionally deplet