Steamed Vegetables

Preparation info
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

Vegetables steamed with very little water lose a minimum of vitamin and mineral content and consequently retain most of the flavor. This is the method of choice if the vegetable is to be chilled and served with a sauce such as vinaigrette.

Leafy greens such as spinac