Leafy greens like spinach, kale, and Swiss chard are quick to steam. For tender greens like spinach, steam for about 2-3 minutes until wilted. For heartier greens like kale, steam for 5-7 minutes until tender but still vibrant in color. Swiss chard falls somewhere in between, so aim for about 4-5 minutes of steaming time.
Root vegetables such as carrots, beets, and sweet potatoes take a bit longer to steam due to their density. Carrots will need about 10-12 minutes of steaming time until they are tender but still slightly crisp. Beets require around 15-20 minutes to become fork-tender. Sweet potatoes take about 12-15 minutes to steam until soft enough to mash or puree.
Cruciferous Vegetables
Cruciferous vegetables like broccoli, cauliflower, and Brussels sprouts can be steamed to perfection in just a few minutes. Broccoli florets typically steam in 5-7 minutes until bright green and crisp-tender. Cauliflower florets need about 7-10 minutes until fork-tender. Brussels sprouts should be steamed for 8-10 minutes until they are tender but still have a slight crunch.