I've certainly microwaved broccoli often enough without issue, but haven't
tried microwaving any of the others you mention, though I do eat them all.

A steamed artichoke is so good I'm not sure I would want to try microwaving
one.  But then I prefer most vegetables lightly steamed too.

JJ.

Cut up your vegetables.  Put them in a microwaveable bowl.  Add a small
amount of water (5 or 6 TBSPs.)  Cover with plastic wrap leaving a small
air hole and microwave on high.  The time depends on how many vegetables
you're cooking.  (2 to 10 minutes)

I use a Tupperware microwave steamer.  It is the only tupperware product
I ever found worth the cost.  We use it almost every day.

http://sneakykitchen.com/kitchen/products/microsteamer.htm
or
http://order.tupperware.com/pls/htprod_www/tup_show_item.show_item_detail

(I do not endorse either of those sites.  I just linked to them for
illustration purposes)

I can't remember the last time we cooked asparagus *not* in the microwave!
I just cut off the ends to fit the container (corning ware square pan), put
in a bit of water and zap away!

I think mustard greens, however, might be better if cooked on the stove, as
I think it's better if the water is changed?  (Not impossible with a
microwave, though.)

Anne

Yes, you can microwave most any veggie.  Most of them do best with a small
amount of water and a cover on the dish so they steam.  The cover must be
loose or you will get an explosion, I have some little rectangular pans I
got with mixes years ago and I often put one of them upside down on another
one to form a cover.  Do a couple of minutes then check them and do a couple
more if they need it, you don't want to overcook them.

In news:GOGLb.968$zj7.348@newsread1.news.pas.earthlink.net,
darkjourney <rageforthemachine@earthlink.net> stated

I microwave most veggies such as asparagus, green beans, squash, spinach,
cauliflower, broccoli, etc.  I like to fry or bake cabbage, though.  I usually
put the veggies in a covered glass casserole dish to cook.  I don't like to use
plastic to cook anything in the microwave if I can help be because I'm sensitive
to the plasticy taste that can get transferred to food (which also tells me that
chemicals from the plastic is leeching INTO the food -- BLEAH!)

Certainly! I think it's the best way. I use very minimal water - I saw
that someone else posted that they add 5 or 6 T of water. I just rinse
and cook in whatever liquid happens to stick to the veggies.

I do green beans for about 3.4 minutes, asparagus for about the same.
I have a long corningware dish that I use with a glass lid. YMMV on
times, of course. Start low and move up.

If you buy broccoli pre-cut in the plastic bags, there are microwave
instructions right on the bag; basically you poke a hole in the bag
and toss it in.

- jen c
259/208/140

You can, but I'm sure I read/heard of research which showed that it
removed/affected/did something bad to the vitamins.

Actually, here it is: http://news.bbc.co.uk/1/hi/health/3188558.stm

and it starts:  "Microwaved veg 'loses nutrients'

Don't overcook your broccoli

Vegetables cooked in the microwave may lose ingredients that could help
fight cancer.
Broccoli "zapped" in the microwave with a little water lost up to 97% of
some of the antioxidant chemicals it contains, say Portuguese
researchers.

By comparison, steamed broccoli lost 11% or fewer of its antioxidants.

Writing in the Journal of the Science of Food and Agriculture, experts
said that many nutrients simply dissolved away during the cooking
process.

The researchers examined the levels of three major antioxidant groups in
broccoli after cooking.

These chemicals are thought to protect cells against damage which could
in theory increase the change of cancerous changes."

On the other hand,  it goes on to say that antioxidants are lost in
boiling them as well, so really you takes your pick on what you do.

--
Lexin
www.redrosepress.co.uk
www.livejournal.com/~lexin
LC since 9 June 2003
(300/237/182)

Microwaving with a small amount of water is the same as steaming.