— Sherry Morgado

You know, this is, uh, a question that comes up every once in a while. And, you know, the, the suggestion that I have and what, what works for me really is to manage your cooking time. That's gonna be the biggest factor. Uh, when it comes to the degradation of chlorophyll. Uh, it's gonna be your cooking time. So, you know, my suggestion is to keep a, a close eye on that. And you control the size of these items by, um, your prep, right? And how small you might cut them, uh, preparing for the steaming. And then again, take notes if you need to. But just control your steaming time to get to a point where the color is still preserved and you have a texture that you can work with, and hopefully one that is, uh, you know, not, um, too soft, um, still gives you some satisfaction as you chew your food, um, you know, yet gives you some nice color to look at as well.