suggested times for steaming vegetables:
asparagus, green beans: 3 to 5 minutes. collard greens, kale, swiss chard, and other hearty, leafy greens: 5 to 7 minutes. cauliflower, broccoli: 8 to 10 minutes. beets, carrots, potatoes, turnips, and other root vegetables: 10 to 15 minutes.