You can add flavor to steamed vegetables by adding some minced ginger and garlic or garlic or ginger to the steamed vegetables.
Other herbs such as dill or basil also can be added to steamed vegetables to add flavor.
And before steaming the vegetables you should coat the vegetables with some olive oil, salt and pepper to lock in the flavor.
Toss whole sprigs of fresh herbs, like parsley, thyme, or dill, over the steaming vegetables, or chop up the leaves and sprinkle them over the vegetables after they're cooked.
Add sliced or chopped garlic to any vegetable, but leafy greens like kale really benefit from this extra zing.
The vegetables that are best steamed are broccoli, spinach and other leafy greens; cauliflower, asparagus, carrots, green beans, small potatoes and artichokes.
The time that vegetables should be steamed depends on the vegetables.
Asparagus, green beans should be steamed 3 to 5 minutes.
Collard greens, kale, Swiss chard, and other hearty, leafy greens should be steamed for 5 to 7 minutes.
Cauliflower, broccoli should be steamed for 8 to 10 minutes.
Beets, carrots, potatoes, turnips, and other root vegetables should be steamed for 10 to 15 minutes.
To steam vegetables on the stove place the vegetables in a large (12-inch) skillet (Brussels sprouts cut side down) with 1 tablespoon of oil, 1/4 cup of water, and a sprinkling of salt and pepper.
Cover skillet, turn burner to high, and heat until vegetables start to steam.