How To Cook Leafy Vegetables In The Microwave

All vegetables are good for your health and the green leafy variety is especially packed with vitamins and nutrients. Leafy vegetables like kale, turnip greens, spinach, Swiss Chard, collard greens and mustard greens contain antioxidants, folate, magnesium, potassium, beta-carotene and lutein, all of which can contribute to a healthy heart, prevent cancer and keep metabolism and the digestion system on track. Cooking leafy vegetables in the microwave means that you can serve them to your family in just minutes.

Step 1

Wash the leafy vegetables well under cool running water. Rinse off any dirt or debris before cooking.

Step 2

Place the vegetables in a microwavable safe dish. Add 1 tsp. of water to leafy greens that wilt easily, such as spinach and Swiss chard, or add 2 to 3 tbsp. of water to cook denser leafy vegetables, like cabbage.

Step 3

Cover the dish with a lid or paper towel and place it into the microwave. Cook the leafy greens that wilt easily for just 1 to 2 minutes. Denser or firmer leafy vegetables can take up to 6 minutes, depending on your particular microwave. Check the denser veggies after about 4 minutes to avoid overcooking, and continue to cook for 60 seconds at a time, if needed, until they are tender.