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.