Steaming is one of the best cooking methods for improving taste and color, without destroying vital nutrients. Although steaming is a pretty quick process, you can even chop your ingredients into smaller pieces for faster cooking times. To save even more time, you can steam in batches so you have plenty of veggies to get you through the week. However, if you do steam for a prolonged period, be sure to check the water level and add more as needed.
How to Steam
- Fill a 10-inch pot with 2 inches of water and add steamer basket.
- Turn heat to high and bring the water to a boil.
- Once the water is boiling, add veg, cover with a lid and set a timer.
- Veg are done when a fork is easily inserted, but not mushy.
- Transfer to a large bowl and toss flavorful ingredients listed below.
Many vegetables are excellent for steaming, including: leafy greens, broccoli, carrots, asparagus, zucchini, cauliflower, mushrooms, green beans, squash, potatoes, artichokes and beets. Cooking times will vary depending on the size of ingredients being used. Click here to view CNK’s Steaming Veggies Chart!
Healthy fat: pastured butter, unrefined coconut oil, extra virgin olive oil, organic heavy cream, organic raw milk cheese, creme fraiche, pastured bacon
Herbs & spices: cayenne, cinnamon, cumin, paprika, ginger, garlic, etc.
Citrus juice/zest: lemon, lime, orange
Vinegar: apple cider, balsamic, red wine, etc.
Sauces/dips: hot sauce, salsa, guacamole, hummus, pesto, Zukay dressing
Fresh/dried fruit: apple, pear, dates, prunes, etc.
Other: Unrefined sea salt or Tamari (gluten-free soy sauce)
- Kale, bacon pieces & shallot
- Spinach, lemon juice & olive oil
- Red potatoes, creme fraiche & chives
- Asparagus, prosciutto, balsamic & parmesan
- Sweet potato, butter, diced apple & cinnamon
- Cauliflower, butter & Sweet Onion Basil Zukay
- Broccoli, coconut oil, tamari & Carrot Ginger Zukay