Wash greens thoroughly under cold running water. Remove tough stems from kale, collard greens, and Swiss chard — leave stems on delicate greens like spinach. Tear or chop larger leaves into uniform pieces for even cooking. No need to dry completely; a little residual water is fine. Have your steamer basket, lidded pot, and tongs ready before you start.

通过用削皮刀或叉子穿透厚茎来测试成熟度——它应该轻微滑入，而绿叶蔬菜仍保持其形状和颜色。鲜艳的颜色和嫩但不坨状的口感意味着它们已准备好。仍然太硬？盖住并蒸1–2分钟，然后再次测试。 使用夹子或厨房毛巾立即从蒸汽中取出——不要在蒸制后将绿叶蔬菜留在有盖的锅中，或残留蒸汽会过度烹饪它们。 仅在装盘后调味。蒸制时盐会吸取湿度并影响口感。一旦装盘，用盐、柠檬汁或您选择的调味料完成。