Be careful not to steam green vegetables. Green vegetables contain chlorophyll, when chlorophyll is cooked, it produces carbon dioxide. Since you have to cover the vegetables to steam them, the chlorophyll turns a drab, grayish color. You can prevent this by boiling the greens, in salted water.
Use a large amount of water, then add salt. The recipe calls for one ounce for every four cups of water. The salt provides a "barrier" against the carbon dioxide, and keeps the chlorophyll green.
Always bring the water to a boil before you add the vegetables. This will ensure the pores on the vegetables will be quickly blocked, and prevent vitamins and minerals from leaching out into the water.
Cook the vegetables until they are tender. You do not want to overcook or undercook them. For broccoli, about 5-7 minutes, green beans, 10-12. Just keep testing them with a fork.
It is also important to stop the cooking process as soon as the vegetable is cooked perfectly. The best way to do this is a quick ice bath. Strain the vegetables into a colander, then dip them into a bowl, or sink, of ice cold water. This prevents accidental overcooking.
Prepare your vegetables however you like them, and enjoy them with your eyes, as well as your taste buds.
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