You got your first steam basket eh! Or maybe you’re giving one or ten as gifts to those you love. Well, good for you either way cause this handy little tool is on our top ten list of wicked healthy kitchen must haves. Hands down best way to cook greens of any kind.
Ours gets used almost every day and rest assured if you’re cooking with this, you’re cooking healthy. Easy to use, easy to clean, light weight and inexpensive. Quite possibly the simplest, best way to cook most vegetables.
Details, details, details:
1) There are three parts to a bamboo steam basket: two mid sections that have gills or gaps for steam to go thru and a cover. All fit together like one big bad ass lego.
2) Sizes vary. This one shown is 10” (inches) and fits snuggly over standard size sauté pans.
3) Easy to clean. Depending on what you cook, it usually takes a good tap, or rinse and a quick wipe.
How to use this awesome cooker of veg:
1) Fill one or both mid sections with shredded or chopped cleaned vegetables if we’re talking greens. Try not to over pack it like we almost did.
2) Fill sauté pan, small pot that the steam basket fit snugly over, or wok with 4-5 cups of water. Enough to steam with. Heat to boil.
3) Once boiling add covered steam basket and steam for 5-12 minutes depending on the vegetables.
Spinach, kale and greens take about 5-10 minutes, we like them to pop with color so they’re still somewhat crisp and vibrant.
4) Carefully remove basket from top of pot and serve directly from the basket or feel free to plate right from here.
Be sure to be very weary of the HOT STEAM, it is unforgiving when confronted with skin. That means it’ll burn the bejebus out of you if your not mindful.
In some recipes like the Black Kale with Chili Peppers and Garlic, this would be step one, and the next step would be sautéing with garlic and a touch of sesame.
Black Kale with Chili Peppers & Garlic
Steam Basket Kale
Steam Basket Kale with Brown rice, Thai Chili Peppers & Orange Zest
Steam Basket Baby Broccoli
Perfect Pencil Asparagus in minutes
Steamed Dumplings with steamer greens, avocado, lentils and brown rice.