Leafy greens like spinach, kale, and Swiss chard are quick to steam. To steam these vegetables, bring water to a boil in a steamer pot. Place the vegetables in the steamer basket and cover. Steam for 3-5 minutes or until they are tender but still bright green.
Root vegetables such as carrots, potatoes, and beets take longer to steam than leafy greens. To steam root vegetables, chop them into uniform pieces for even cooking. Place them in the steamer basket and cover. Steam for 10-20 minutes, depending on the size of the pieces, until they are fork-tender.
Cruciferous Vegetables
Cruciferous vegetables like broccoli, cauliflower, and Brussels sprouts also require a longer steaming time. To steam these vegetables, cut them into florets or bite-sized pieces. Place them in the steamer basket and cover. Steam for 5-10 minutes or until they are tender-crisp.