the easiest way to steam greens

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Steaming is one of those cooking techniques that I feel like I should use more often.

But there’s something that’s been holding me back from embracing my inner ‘steamer’, if you’ll excuse the expression.

Recently, I realised what it was.

I didn’t have the equipment. After all, I’d donated my old practically unused bamboo steamer to charity in a fit of minimalism a few years ago.

But when I thought about it a little longer, I DID have the means to expose food to steam. Plenty of perfectly good saucepans to contain water and generate said steam.

And I had not one but 2 different ‘strainers’ that would fit inside the pot and hold my veggies safely in the steam.

Safe to say we’ve been enjoying a lot more steamed veg since that little ‘light bulb moment’.

__________
steamed asian greens
serves 2 as a side

1 bunch Asian greens such as bok choy, choy sum, chinese broccoli, chopped
2 tablespoons soy or oyster sauce
dash of sesame oil, optional

1. Fill a large saucepan about 2cm (1in) deep with water. Bring to the boil.

2. Place greens in a strainer or colander and nest it into your pot, making sure the bottom isn’t touching the water. Cover.

3. Steam for about 5 minutes or until greens are bright green and just tender.

4. Place greens on a serving plate and top with sauce and seasame oil, if using.

VARIATIONS
vegetarian – choose the soy sauce or find a ‘vegetarian oyster sauce’ – they actually do exist.

italian greens – use olive oil, salt and a squeeze of lemon to dress your greens.

Cheers,
Jules x

ps. Doors to the Stonesoup Virtual Cookery School will be opening this week!

To be the first notified when doors open AND be eligible for the waiting-list-only DISCOUNT go to:

www.stonesoupvirtualcookeryschool.com/landing/all/

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