What happens when you cook greens? Blanched for fifteen seconds or so in steaming or boiling water, they actually get even brighter green, but if you cook them too long, they eventually turn a drab olive brown. When greens are overcooked, the thylakoids physically degrade, along with their ability to inhibit lipase. Within that first minute when the green gets even more vibrant, though, there’s a slight boost in fat-blocking ability.
