What is the preferred method to remove excess moisture from vegetables before cooking?

Sweating is the preferred method for removing excess moisture from vegetables before cooking because it effectively draws out water while allowing the vegetables to soften and become more flavorful without losing their structure. During the sweating process, vegetables, often in a covered pan with a small amount of fat, are cooked over low heat. This gentle heat encourages the vegetables to release their moisture. The method retains the natural flavors and aromas of the vegetables, concentrating them as the moisture evaporates.

In contrast, boiling and steaming involve cooking vegetables in water or steam, which can lead to leaching of nutrients and flavors and may not specifically target moisture removal. Salting can draw out some moisture through osmosis, but it may not be as effective in softening the vegetables or enhancing their flavor in the way that sweating does.