How To Make Steamed Vegetables

I used to boil my broccoli, until I learned that steaming actually helps preserve more nutrients. When some green vegetables are boiled, a very small portion of the nutrients are lost to seeping out of the water. Now I use a steamer basket, like the one shown below. And the vegetables actually cook quicker! I like my veggies still a little firm and with a crunch, so I only steam them for 3-4 minutes. To me, this is a win-win: less time spent cooking, getting nutrient-dense food onto the table quickly. Here's the basic process you can apply to almost any veggie:

Cuisinart Classic 3.5qt Stainless Steel Saute & Steamer Set with Helper Handle and Cover shown here

1. Prep your veggies. For example, trim broccoli off the stalk into individual crowns, or trim the tips off green beans.

2. Add 1-2 cups of water to a pot. Cover, and bring water to a boil over medium-high heat.

3. If your pot came with a steamer basket, like the one shown on the right, place your vegetables in the steamer basket. If you don't have a steamer basket, you can use a colander.

4. When the water is boiling, place steamer basket on top of the pot and cover. The basket should not be touching the boiling water. Steam for about 4-5 minutes. Immediately remove from heat, discard water in the pot, and set the steamer basket aside.

5. Remove the vegetables, and serve! Season with salt and pepper and a drizzle of olive oil or squeeze of lemon.

Serving Suggestions:

• Steamed broccoli served with baked fish

• Steamed carrots served with pork tenderloin

• Steamed green beans served with grilled chicken

Of course, frozen veggies that come in steamer bags are always a great option too! I keep a few on hand in the freezer, which is super helpful when I don't have time to prep veggies and/or do the dishes.