Are you a veggie over cooker or undercooker? Some elderly people I know like to really overcook their veggies while I like to eat them al dente. Believe me I love soft mushy veggies but I undercook them to retain their nutrients. When it comes to something like kale, string beans, or cabbage that needs a long braise to soften and be edible do you worry that you lose nutrition? We eat a lot of boiled weeds like dandelions - I always boil them until they are wilted but still a bit stringy while other people I know boil them for close to an hour and then boil them again! What's the point of eating a vegetable if all its nutrients have been cooked out... or have they been all cooked out?