During the winter season, the aroma of cooking greens fills every Indian kitchen. Green vegetables like spinach, mustard, bathua, and fenugreek are readily available in the market. Eating greens not only enhances the taste but also provides immense health benefits. However, some common mistakes made while cooking greens not only spoil the taste but also reduce the nutritional value. Let's explore five crucial mistakes that should be avoided when cooking greens.

1. Cooking Greens for Too Long

Many people think that cooking greens for a longer time will enhance their flavor. However, the truth is that prolonged cooking can darken the greens instead of maintaining their green color and destroy important nutrients. Therefore, cook greens only for the required time.

2. Rushing to wash greens

Greens bought from the market often contain particles of dirt and sand. If greens are cooked without proper washing, they can result in a sandy or earthy taste. To prevent this, wash them thoroughly in clean water 4-5 times before cooking.

3. Avoid too much water

Adding too much water is a common mistake when cooking greens. This can make the greens thin and bland. Greens also cook in their natural water, so limit the amount of water used when cooking.

4. Mistakes in Tempering

The way you temper greens also affects their taste. To achieve the right flavor, always prepare the tempering with a little red chili, garlic, and asafoetida in ghee or mustard oil. Incorrect tempering can spoil the taste of the greens.

5. Cooking the Greens Along with the Stems

Many people boil the thick stems of the greens along with the leaves. This can make the greens taste bitter and take longer to cook. Always cook only the leaves of the greens and separate the stems.

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