How to Steam Perfect Vegetables.

Serves 2 · Prep: 5 min · Cook: 3–12 min

Make It

1. Fill a pot with about 1 inch of water and bring to a boil. The water should sit below the steamer basket, not touching it.

2. Cut your vegetables into similar-size pieces so they cook evenly.

3. Add them to the basket, cover, and steam:
   Spinach and soft greens, 2–3 minutes
   Sugar snap peas and bok choy, 3–5 minutes
   Broccoli florets, 4–6 minutes
   Asparagus, 4–6 minutes for thin spears, 7–10 for thick
   Cauliflower florets, 5–8 minutes
   Green beans, 5–8 minutes
   Carrots, sliced, 5–8 minutes
   Brussels sprouts, 6–8 minutes halved, 10–12 whole

4. They are ready when a knife slides in easily but they still have bite.

5. Season with sea salt, black pepper, and 1 Tbsp of your Healthy Fat.

Notes

• Bright green means ready. Dull green means overcooked.

• Cut size changes everything. Halved Brussels sprouts take half as long as whole ones, and thin asparagus half as long as thick spears. When in doubt, cut smaller and check early.

• Pull them a minute before you think they are done. They keep cooking in the residual heat.

• If the water touches the basket you are boiling, not steaming, and the nutrients leach out.

• No steamer basket? A metal colander over the pot with a lid on top works.

• Finish with lemon, fresh herbs, or a spoon of pesto.

• Steam double and keep the extra for tomorrow's No B.S. Salad or Protein Bowl.