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Simple Steamed Greens

Really? A recipe for steamed greens? You’d be surprised at the number of people who can’t do this. And steamed greens done right are so delicious, so nutrient-packed that I felt compelled to share. Just greens, naked with no dressing. 
Try it! 


1 medium-sized bunch dark leafy greens (kale, collards, baby bok choy, etc.), rinsed well, left whole

Place a small amount of water in a wide skillet over medium heat. Place a bamboo or metal steaming tray over the boiling water with greens in the tray. Cover and steam until bright green and crisp-tender, about 3 minutes. Carefully turn greens if needed to ensure even steaming.

You may also steam greens by immersing a metal steamer in a deep pot over an inch of water and placing greens in the steamer. Cook until bright green and tender, about 3 minutes. Cool greens slightly before slicing into bite-size pieces. Serve hot or at room temperature.

Makes 3-4 servings. 


Ergo Chef
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