6 hours ago, JoNorvelleWalker said:None of the above.
Brassica and most other green vegetables I prepare in copious amounts of boiling water. An exception is tonight's baby spinach that I am about to go and lightly steam. And of course haricots vert, which by now most people know I pressure steam for thirty seconds.
To me nutrition matters little. What's important is the taste and texture.
I'd agree with that. I generally don't use water for vegetables, unless I'm blanching them or making soup. I prefer to cook a lot of them à l'étouffée (in a little fat, covered with a lid - carrots, especially) or just sautéed. That way you don't lose any of the stuff leaching out, and the flavoured oil helps dress the vegetables.
ETA: I seem to remember huiray talking about Chinese cooks doing this - cooking vegetables in fat rather than in steamers. Seemed like a good idea 
