ometimes, green leafy vegetables lose their bright green colour and turn a dull olive shade when cooked. To prevent this, first bring sufficient water to a boil, then add the greens, and continue cooking them in an open pan. This will help to dilute the effect of the volatile acids and eliminate them. Also, green leafy vegetables should be cooked for the shortest time possible to minimise the change in colour. Always rinse them under cold running water after cooking as it helps to halt the cooking process preventing a further deterioration in colour.

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