To keep your greens from becoming limp and flavorless, remember to cook them only until they're tender. It's also important to season the water. Bring the pan of water to a boil and add salt - they say the water should be "as salty as the sea." Cover your sauce pan to speed the initial boil, but always leave the lid off when you boil your veggies to preserve color. Always clean your veggies well. After you drop them in the pan, bring the water back to a boil, then reduce heat until you get smaller bubbles (big ones could damage some vegetables). Remove veggies from the boil when tender, promptly rinse with cold water and serve.
Ariane is the chef/owner of CulinAriane, a four-star restaurant located in Montclair, N.J. She was inspired to cook at a young age by her grandmothers. After graduating from the Culinary Institute of America, she worked at some of the best restaurants in the country before she and her husband, Michael, opened CulinAriane. While much of her time is spent at her restaurant, she loves spending time with her daughters, especially at the beach. She also enjoys entertaining for family and friends. Her strong belief is that anything can be fixed and to keep smiling.