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Popular culture tells us that limp vegetables are sad and bad (heck, we've even told you that you should cook vegetables for seven minutes or less to keep them green). But that isn't the only way to do things: in fact, mindfully overcooking your veggies can be actually be great.
It's a virtuous point brought to our attention by Amiel Stanek at Bon Appétit: overcook your vegetables like you mean it, and they'll turn out both surprisingly tender and rich. (If you've ever dined at a good meat and three anywhere in the South, you'll know what I mean; just think of flavorful, meltingly soft green beans.) He offers a long, low, and slow technique that you can apply to practically any vegetable. In short: you'll want to start with a high-moisture vegetable. Then you'll need patience and even, gentle heat, not to mention a lot of oil and seasoning.
For some more key pointers, head over to the link below. For those of you who desire a bona fide recipe, there's one of those, too.
Be a Rebel: Cook Your Vegetables to Death | Bon Appétit
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