Steam Any Vegetable

1. If you have a pot with a steaming insert or an electric steamer with a basket, lucky you—use that and add enough water to almost reach the insert. Or set up a steamer as described above. Make sure the water isn’t touching the food.
2. Trim the vegetables and peel them if necessary. For greens, chop them if you like, especially any sturdy stems. For other vegetables, cut them into chunks or slices.
3. Bring the water in the pot to a boil. Put the vegetables in the insert or basket (or on the plate) and adjust the heat so the water bubbles vigorously without splashing onto the food. Cover the pot.
4. Start checking for doneness after 2 minutes by piercing with the tip of a knife. Since the vegetables will continue to cook even when they’re out of the steamer, take them out when they’re slightly firmer than you ultimately want them. The tenderest greens and smallest chunks will be ready in as little as 2 minutes; root vegetables might take up to 20, depending on how you cut them. So just check often until you get the hang of estimating. And if you need to add water to the bottom of the pot, please do so.
5. If you’re eating right away, sprinkle with salt and pepper and finish however you like to eat hot vegetables. To stop cooking for chilling or using in another recipe, follow the directions in the section that follows and dress or use as described here. Keep steamed vegetables refrigerated in airtight containers for up to a week.

How to Cook Everything Fast, Revised Edition