Vegetables that aren't starchy, such leafy greens, cook more quickly than potatoes.  

Cooking Time: Leafy greens like spinach, kale, and lettuce cook faster than potatoes. Leafy greens tenderize in minutes, while potatoes take 20-30 minutes or more, depending on the cooking method.

Water Content: Leafy greens cook fast due to their high water content and sensitive cellular structure. Heat transforms these vegetables' water into steam, weakening their fibers quickly.  

Starchy veggies have denser cell structures than non-starchy vegetables. Heat breaks them down faster, shortening cooking times.  

Nutrient Retention: Steaming or sautéing leafy greens retains their nutrients better than starchy veggies. Vitamins and minerals can be lost when starchy foods are overcooked.  

Quick ways to cook leafy greens include steaming, stir-frying, and blanching. Potatoes demand longer cooking methods such boiling, baking, and roasting.

Texture and Taste: Leafy greens cook quickly, preserving their color, texture, and flavor. Prolonged cooking of starchy vegetables like potatoes softens them and changes their flavor.  

Non-starchy veggies like leafy greens cook faster because they require little peeling or cutting. To cook faster, potatoes are usually peeled and sliced.  

Versatility: Leafy greens cook quickly, making them ideal for salads, soups, and stir-fries. While versatile, potatoes take longer to cook and prep for flavor and texture.  

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