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Recipes

Steamed Greens tossed with Citrus & Olive oil

31st March 2015
Anthia Koullouros

Steaming is a simple, healthy way to cook your greens and brings out the natural flavour in just about any vegetable, from broccoli, asparagus and Brussels sprouts to spinach, chard, kale and Asian greens. Trim your choice of vegetables and cut into even-sized pieces. Fill a large saucepan with 2–3 cm water, add the vegetables and cover with a lid. You don’t want all the vegetables submerged in the water – there should just be enough to stop the vegetables sticking to the base of the pan. Bring the water to a simmer, which will create steam in the pan and cook until the vegetables are brightly coloured and just tender, but still have a bite. The cooking time will vary but it should take around 7 minutes. (Alternatively use a steamer.) Toss the hot vegetables in a dressing (see page 116 from I Am Food) or a simple mixture of olive oil, lemon, lime or orange juice, natural salt and freshly cracked pepper. Serve with a meat, chicken or fish dish of choice or eggs.

Steamed Greens to choose from:

broccoli florets

asparagus spears

green beans, topped and tailed

spinach leaves and stalks

chard leaves and stalks

kale leaves and stalks

silver beet leaves and stalks

zucchini slices

Asian greens: choy sum and bok choy

whole Brussels sprouts

chicory leaves

Chinese cabbage leaves, sliced

nettles leaves

dandelion leaves

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