While steaming broccoli in the microwave is a time-saver, there’s more than one convenient way to steam a fresh batch of leafy greens. When it comes to reheating these versatile veggies, you’ll want to use the appliance that’s going to give you the most satisfying results. For perfectly tender leftovers of kale, collard greens, or spinach, you should either use your microwave or a pan over your stove.
When it comes to reheating greens, you basically want to steam them to avoid accidentally scorching them. Steaming relies on indirect heat to cook your food, and through this gentle cooking process you’re able to produce perfectly cooked vegetables that retain both their vibrant color and nutritional properties.
Since microwaves work efficiently to heat food from the inside out, try using this handy appliance to warm your next batch of leftovers. Whether you’re heating curly, Tuscan, or Russian red kale, place your leftovers in a microwave-safe container, cover, and heat for 10 to 15 second increments. The cover traps steam and guarantees tender veggies. For added moisture, add a splash of water before reheating.
How to reheat steamed greens over your stove
Besides using a microwave, reheating greens in a pan is a great way to monitor the process from start to finish. If your latest batch of leftovers happen to be stored in a small amount of residual liquid, add everything to a skillet and set to medium low heat. If your veggies are dry from the fridge, add a small amount of water or broth to the pan first.
Next, warm your leftovers until heated through — it can take up to 10 minutes. Make sure to stir your greens frequently to avoid burning. For an alternative method, try sautéing them. Heat a small amount of butter or oil in your skillet, add the greens, and cook. In utilizing a stove, you can also use leftovers to make new meals. Combine leftover spinach with diced chicken and noodles until heated through or use Swiss chard to upgrade your coconut curry recipe. You can also incorporate eggs to make a veggie-rich omelet.
Whichever way you decide to reheat steamed greens, try to avoid warming your leftovers more than once. Dark leafy greens are naturally high in nitrates which can convert to nitrites (which are carcinogenic) when exposed to heat multiple times. Always store pre-cooked veggies in your refrigerator between meals and heat thoroughly at mealtime.
