To keep greens bright green when cooking, it's important not to overcrowd the pan, which allows the water to return to a boil quickly.
The conventional wisdom says to salt the water to prevent discoloration, but the quality of the water affects the green color more than salt.
Cooking greens uncovered doesn't help maintain vibrancy; using a lid actually returns the water to a boil faster, preserving their color.
Properly cooked greens should not be overdone; there's a balance between maintaining tenderness and ensuring they retain their bright green hue.
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