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Simple Steamed Greens

Steaming is a cooking technique near and dear to my heart (and my gut, and my brain, and my blood)! Talk about fast food: greens steam in a matter of minutes, giving you access to easy-to-digest mega-nutrients that are versatile, and taste great. You can steam greens and enjoy them right away, or make a big batch to keep them on hand in your fridge to toss in salads, soups, stews, smoothies, or sandwiches. ⁣

Kale is my absolute favourite green to steam, since its tough, rubbery texture mellows into a buttery-soft miracle that I actually look forward to eating (if you’d told me that 10 years ago, I never would have believed you!). ⁣

Steaming greens helps retain their nutrients, and in some cases, even makes the minerals more bio-available to your cells! Memorize this technique and you’ll have access to warming, easy-to-digest green goodness all year long. ⁣

Simple Steamed Greens


  • 1 or more bunches any variety of kale or greens of your choice


  • Wash well.⁣ Remove ribs.⁣
  • Roughly chop, if desired.⁣
  • Boil a few inches of water in a medium saucepan.⁣
  • Add greens to a steamer basket, and place in saucepan. ⁣
  • Cook for 4-5 minutes until bright green. Remove from heat. ⁣
  • Dress with freshly squeezed lemon juice, olive oil, and salt.⁣
  • Store undressed leftovers I the fridge for up to 5 days. ⁣


If you’re steaming other greens, here are the general cook times⁣

• Spinach: 3 minutes⁣
• Asparagus, green beans: 3 to 5 minutes⁣
• Collard greens, Swiss chard, and other hearty, leafy greens: 5 to 7 minutes⁣
• Cauliflower, broccoli: 8 to 10 minutes⁣