Steamed Greens

We know that eating greens is vital to a healthy diet.

Especially dark green, leafy vegetables such as kale, bok choy, spinach, swiss chard, collards and mustard greens provide vitamins A and C, B-complex vitamins and potassium – an essential mineral that helps you maintain healthy blood pressure.

Putting them in salads and smoothies is one way to get their nourishment.

But if you want to eat them as a side dish, with rice or pasta or even on bread, steaming is the way to go.

And since these greens are water soluble, steaming helps to preserve their vitamin content.

You can always add a drop of Extra Virgin Olive Oil to them before serving so you get the extra nutrition from a “good” fat.

You want to try not to have the greens have direct contact with the boiling water, so using a steamer basket is best. You can use a stainless steel or bamboo steamer basket. But if you don’t have one, make sure to steam on a low heat.

Steamed Greens
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Steamed Greens
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  1. Add the water or vegetable broth to the pot or pan. Insert the steamer basket if using one.
  2. If using a pan and using Garlic and Red Pepper Flakes add them when the water or broth heats. Cook for 2-3 minutes.
  3. Add greens to the pan or steamer basket. Cover.
  4. Let steam for about 5 minutes and check for desired softness. Continue steaming for about 5 more minutes or until greens are soft.
  5. Remove greens, add Salt and Pepper and any other ingredients you choose.
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