Did you know you can cook green vegetables 30% faster? As a seasoned home cook, I've relied on this simple trick for years to save time and energy without compromising flavor.
All it takes is a pinch of baking soda added to the boiling water.
1. Plunge the green vegetables into boiling water as usual.
2. Add a pinch of baking soda (sodium bicarbonate) to the cooking water.
Your greens will cook 30% faster—perfectly tender and delicious. Baking soda doesn't alter the taste, and its subtle saltiness means you can skip added salt.
This method works reliably with green beans, peas, broccoli, Brussels sprouts, and more.
It doesn't stop at greens—baking soda also speeds up cooking pulses like lentils and chickpeas.
Handy kitchen knowledge, right? If you don't have baking soda at home, you can find some here.
