Steaming is the most healthy way of cooking most vegetables and it preserves not only the nutrients but the color. Having a steamer on hand is a great idea.
There are many steamers out there, one of the most well known is the bamboo variety used in Chinese cooking. But if you don’t have access to one and/or are limited in space for too many specialist extras you can easily engineer your own.
By using a standard pot with lid and a strainer that has pot hooks all you need to do is put enough water into the pan to almost come up to the bottom of the strainer, put in your veggies and place the lid on top and presto – a steamer! Myrna came up with this and now I do it all the time.