Did you know you can get the crisp-tender texture of steamed vegetables without using a steamer? Here’s how:
Steps
- Wash and peel vegetables
- Cut vegetables into uniform, bite-size pieces
- Fill a medium saucepan with 2 inches of cool water
- Place on the stove over medium heat
- Bring to a boil and turn heat to low
- Add vegetables to simmering water in steamer alternative (e.g. metal strainer, pie tin with poked holes, foil with poked holes, or heat-safe plate on a tin foil base)
- Cover and cook until done
Steaming Times
| Vegetable | Steaming Time |
| Spinach | 3 to 5 minutes |
| Broccoli or Cauliflower | 5 to 7 minutes |
| Green Beans | 5 to 7 minutes |
| Zucchini or Yellow Squash | 7 to 10 minutes |
| Kale or Collard Greens | 10 minutes |
| Carrots or Potatoes | 10 to 20 minutes |
Veggie Steaming Tips
- Cut vegetables the same size to steam evenly. Reminder: The firmer the texture, the longer the vegetables will need to steam.
- Use a lid while cooking so the vegetables to cook faster and enough water stays on the bottom of the pot.
- When steaming with a plate, make sure it’s heat-safe and non-plastic (like a ceramic or stainless-steel cake pan). Use oven mitts to remove hot plates from pots. Allow the plate to cool before washing.