Steaming Greens: Quick, Easy, And Nutritious

Steaming is one of the easiest ways to cook leafy greens and vegetables. It's a perfect, light side dish and a great way to retain the colour and nutritional value of the greens. There are several ways to steam greens, including using a steamer basket or a pot with a film of water at the bottom. The greens are cooked until tender and can be seasoned with olive oil, salt, lemon or vinegar. The cooking time varies depending on the type of greens used, with young shoots taking only a few seconds to cook, while mature leaves can take up to 15 minutes.

How to Cook Steamed Greens

Steaming greens with stems

Steaming is a great way to cook greens with stems, such as collard greens, kale, and chard. It's a quick and easy method that preserves the colour and nutritional value of the vegetables. Here's a step-by-step guide to steaming greens with stems:

Preparing the Greens

Start by cleaning the greens thoroughly. Remove any tough stems from the leaves, as these will need to be cooked separately. You can cut or tear the leaves into large, bite-sized pieces. If you're using young, tender greens, such as spinach, you may only need to steam them for a few seconds until they wilt. For more mature leaves, you'll need to steam them for a longer period, around 5-10 minutes.

Setting Up the Steamer

There are several ways to set up a steamer. A simple method is to put a steamer basket in a pot, adding a couple of inches of water to the bottom. Bring the water to a boil, then turn the heat to low. You can also use a stovetop steamer with a wok or pot with an inch of water at the base and a steamer basket on top. If you have a steam oven, you can use that by placing the vegetables on a lightweight stainless steel pan.

Steaming the Greens

Place the greens in the steamer, cover the pot, and cook until they are tender and wilted to your liking. Be careful not to overcook them, as this can affect their colour and nutritional value. For bite-sized pieces, this should take around 5 minutes. You can serve the greens as they are, or add some extra flavour with seasonings.

Serving the Greens

Once the greens are cooked, you can serve them with a splash of olive oil, salt to taste, and a squeeze of lemon or vinegar. You can also add some soft butter on the side. For an Asian-inspired dish, dress the greens with garlic and soy or oyster sauce. Enjoy your steamed greens as a healthy and delicious side!

Preparing greens for steaming

Next, cut or tear the greens into large bite-sized pieces. You can decide whether to use a steamer basket or cook them directly in a pot. If using a steamer basket, place it inside a pot and add water to the bottom of the pot, ensuring it doesn't touch the bottom of the basket. The amount of water will vary depending on the size of your pot, but aim for around 1-2 inches. If cooking directly in a pot, simply add a film of water to the bottom.

Now you're ready to start steaming! Place the greens in the steamer basket or pot, cover, and turn the heat to medium-high. For tender, young greens, steaming for just a few seconds until they wilt may be enough. For mature leaves, aim for around 5-10 minutes, depending on their size and toughness. It's important not to overcook the greens to preserve their colour, texture, and nutrition.

Once the greens are tender and cooked to your liking, remove them from the heat. If you used a steamer basket, there should be a small amount of water left in the bottom of the pan, so be sure to drain this off. Give the greens a gentle squeeze to remove any excess water, and they're now ready to be served!

Steaming without a steamer basket

Steaming is a great way to cook hearty vegetables, and you don't need a steamer basket to do it. Here are some ways to steam greens without a steamer basket:

Metal Strainer or Colander

Choose a saucepan that's wide enough to hold a metal strainer or colander around the rim and deep enough that the strainer doesn't touch the bottom. Add about half an inch to an inch of water to the bottom of the pan, place the strainer over the pan, fill it with greens, and cook. Depending on the size of the strainer and the amount of greens, you may need to work in batches.

Wire Cooling Rack

For this method, a wider saucepan is better. Add about an inch of water to a Dutch oven or roasting pan, place the cooling rack over the top, add your greens, and cook.

Foil Pie Tin

Take a foil pie tin and poke holes in the bottom. Place it upside down in a wide saucepan filled with a thin layer of water. Put your greens on top of the tin and steam away.

Plate on Tinfoil

This method involves using a plate and some tinfoil. First, fill a medium pot with half an inch of water and place three golf ball-sized balls of aluminium foil on the bottom. Then, rest a heat-proof plate on top of the foil balls, cover the pot, and bring the water to a boil. Add your greens to the plate, cover, and steam until they're crisp-tender.

Microwave

Place your greens in a microwave-safe bowl with a tablespoon of water, cover with plastic wrap or a microwave-safe plate, and cook until crisp. Check frequently to avoid overcooking.

No Special Equipment

Add a film of water to the bottom of a pot, add your greens, put on the lid, and turn the heat to medium-high. Wait a few minutes for the pan to get very hot, then take off the lid and stir your greens. Put the lid back on and cook for another minute or two. Repeat this process until the greens are wilted to your liking.

Blanching greens

Blanching is a great way to prepare greens, especially if you are planning to freeze them for later. It's a simple process that involves briefly boiling the greens in water and then dunking them in ice water to stop the cooking process. This helps to preserve the colour, taste, and nutritional content of the greens, and can also make them more digestible.

To blanch greens, start by filling a large pot halfway with water and bringing it to a boil. You'll want to use a large pot as greens can take up a lot of space. Add a teaspoon of salt to the water—this will help prevent too many minerals and vitamins from leaching out. Next, wash your greens and remove any large stems. You can save the stems and chop them up for use in stews or other dishes.

Once your water is boiling, throw your greens into the pot. Boil them just until the leaves wilt and the colour brightens. This usually takes about 30 seconds for delicate greens like spinach, and 2-3 minutes for tougher greens like kale, collard greens, or broccoli leaves.

As soon as the greens are wilted, drain them and immediately dunk them into a bowl of ice water. This will stop the cooking process and help set the colour. Let the greens chill in the ice water for the same amount of time that you cooked them. You can reuse the cooking water if you have more batches of greens to blanch.

After the greens have chilled, remove them from the ice water and squeeze out as much excess water as possible. This will help prevent the formation of ice crystals when you freeze them. Then, portion the greens into freezer bags or ice cube trays and store them in the freezer.

Blanching is a great way to preserve your greens and prepare them for future use. It's a simple process that can help you make the most of your vegetables and ensure you don't waste any food.

Dressing steamed greens

There are many ways to dress steamed greens, depending on your taste preferences and dietary requirements. Here are some ideas:

Lemon and Butter

A squeeze of lemon and a knob of butter can be added to steamed greens. This adds a tangy, creamy dimension to the greens. A sprinkle of salt can also enhance the flavour.

Olive Oil and Vinegar

A drizzle of olive oil and a splash of vinegar can be tossed with the greens. This combination adds a sharp, savoury element to the dish. You can also add some red pepper flakes for a spicy kick.

Asian-Style Dressing

For an Asian twist, steamed greens can be dressed with a simple sauce of garlic, soy sauce or oyster sauce, and peanut or vegetable oil. To elevate the dish further, you can add sesame oil, sesame seeds, and fresh ginger. This dressing is perfect for Asian greens such as Chinese broccoli, bok choy, or snow peas.

Cheese

For a savoury, umami flavour, you can add some grated Parmesan cheese to the greens. A small amount can enhance the flavour without being overpowering.

When dressing steamed greens, it is important to consider the cooking method and the type of greens used. Some greens, such as spinach, nettles, and amaranth, are tender and young, so they require less cooking time and a more delicate touch when dressing. Other greens, such as collard greens, kale, and chard, may need their stems removed and cooked separately.

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