The duration required for cooking small, leafy green vegetables from the Brassica family using water vapor is a critical factor in achieving optimal texture and flavor. This process involves applying indirect heat to ensure the vegetable is tender yet retains a slight firmness.
Properly executing this cooking method preserves the nutrients within the vegetable and enhances its palatability. Historically, steaming has been favored for its efficiency and health benefits, offering a method to cook vegetables without the addition of fats or oils.