When steaming leafy greens such as spinach or kale, it is important to keep an eye on them as they can cook quickly. Generally, it takes around 3-5 minutes to steam leafy greens until they are tender but still vibrant in color. Be sure to check on them frequently to avoid overcooking.
Root vegetables like carrots, potatoes, and beets require a longer steaming time compared to leafy greens. Depending on the size and thickness of the vegetables, it can take anywhere from 10-20 minutes to steam them until they are fork-tender. To speed up the steaming process, cut the vegetables into smaller, uniform pieces.
Cruciferous Vegetables
Cruciferous vegetables such as broccoli, cauliflower, and Brussels sprouts need about 5-10 minutes to steam until they are tender but still have a slight crunch. To retain their vibrant color and nutrients, it is best to steam cruciferous vegetables for a shorter amount of time. Be sure not to overcrowd the steamer basket to ensure even cooking.