Little effort but maximum nutritional benefit? Sign us up! Steaming your vegetables is a great way to quickly add a serving of greens to your plate. It adds a variety of vitamins and nutrients to any meal and can be dressed up or down.
Gather your equipment! You’ll need a steamer (of course). In this case we used a collapsible strainer insert. You can find these in most grocery or speciality stores. We opened up our vegetables and filled a pan with about an inch of water.
Place the pan on a stove and insert the steamer. The water should not go past the bottom of the steamer. Turn the heat to medium high and bring to a boil.
Once the water has boiled, drop the vegetables into the basket. Reduce the heat to medium and cover. We let our veggies steam for about 5 minutes, but checked them at about minute 3 to make sure we were on track.
You will know that your veggies are finished when they are tender enough to easily pierce with a knife. Harder vegetables, like carrots, will take longer to steam than softer veggies, like broccoli.
Remove from the stove top and serve immediately. Toss with butter or your choice of oil, add to a salad, use it as a side – the possibilities are endless!