Vegetables steamed with very
Leafy greens such as spinach and kale should be washed thoroughly in several waters, drained, and steamed in only the water that clings to the leaves. Asparagus, green and yellow snap beans, broccoli, cauliflower, fennel, leeks, yellow summer squash and zucchini are particularly delicious steamed. Wash and trim the vegetables; asparagus and leeks need careful cleaning to remove any sand. Separate broccoli and cauliflower into flowerets. Very small squash may be cooked whole, and larger squash may be halved, quartered, sliced, or cut into uniform cubes. Asparagus, snap beans and leeks should be tied into bundles with soft string.
Put the prepared vegetable in a large skillet or saucepan with a tight-fitting cover; a double-boiler bottom with the top reversed is ideal for whole asparagus stalks. Add one-half to two inches (depending on the depth of the vessel) of boiling salted water, enough to fill the pan with steam. Add
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