The present invention relates to a method for stabilizing chlorophyll included in green vegetables in high temperature processing and, more specifically, to a method for maximally maintaining the amount of chlorophyll, even if green vegetables are thermally treated at high temperatures by increasing the thermal stability of the chlorophyll included in the green vegetables. The green vegetables including chlorophyll are immersed in a green tea extract solution, and the green tea extract solution is a mixed solution of a hot water extract of green tea and an ethanol extract of green tea.