What preparation method is recommended to retain texture and minimize the washout of Vitamin C?

Blanching briefly, shocking in ice water, then quick sautéing.

To maximize the retention of temperature-sensitive and water-soluble nutrients like Vitamin C, a specific multi-step cooking technique is advised over simple boiling. The optimal process begins with blanching, which involves submerging the beans in hot water for only a very short time. Immediately following this brief exposure to heat, the beans must be transferred directly into ice water. This 'shocking' step instantly halts the cooking enzyme activity, preserving both the crisp texture and the vitamin content. Finally, finishing the preparation with a quick sauté using a healthy fat source, such as olive oil, enhances palatability while ensuring that the majority of the heat-sensitive vitamins are retained, unlike boiling where they readily leach into the water.