Steamed Vegetables

• 2-3 heads of broccoli or
• 1 head of cauliflower or
• 4 zucchinis or
• Several handfuls of fresh green beans or
• Head of spinach or
• Several squash or
• 1 stand of asparagus or
• 6 artichokes or
• Head of Swiss chard or
• Several carrots or
• Brussel sprouts or
• Cabbage or
• Corn on the Cob

Put 1/2 to 1 inch of water in a pot or saucepan- very important!! Place open steamer in the pan. Make sure that the water is not covering the veggies, or you will be boiling rather than steaming them. Be more judicious with the water if you think you might forget about it. Wash and cut the vegetables, and put in the steamer. Cover, bring to a boil, and steam for 5-10 minutes.

Notes:

• Broccoli stems are good if the skin is peeled off. Cut off bottom, then peel skin from bottom to base of florets. Then slice. Steam broccoli until bright green.

• Snap bottoms of the asparagus off rather than cutting- they break at the sweet spot.

• Trim the stems of artichokes. Steam for 40 minutes- put more than 2 inches of water in the pan so boiling water doesn’t run out. Serve with melted butter.

• Some squash is good with butter and brown sugar.

• Christy and Dave have had some success covering vegetables in water in the microwave. For artichokes, it takes considerably less time to cook. Place artichokes in casserole dish, cover completely with water, and cook until done, about 15 minutes.
  

• Trim stems on brussel sprouts, cook until tender.