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.
• 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