For the sake of comparison, the following guide assumes boiling.
Cooks Quickly (5 minutes or less)
• Green Beans
Cooks in 10 to 15 minutes
• Brussels Sprouts
Just Keep Cooking (15 minutes and beyond)
• Collard Greens and other hearty greens
• Cook vegetables until soft, but so they still have a bite to them (think green beans that remain firm rather than droopy).
• To keep vegetables from overcooking before serving, submerge in ice water to stop from cooking and again briefly in boiling water when you're ready to serve.
For a complete chart of vegetable cooking times, including microwave, see TLC's Vegetable Cooking Guide.
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