I'm curious, who saves the water from steamed vegetables to drink later? When I steam either kale or collard greens, I tend to throw away the water below the collapsible steamer. I'm thinking, perhaps it's a good idea to save the greenish water to drink later? Isn't this really kale juice? (I get my kale and collard greens in bags which claim to have been triple washed. So I don't wash them and put them straight into the steamer basket.)
Also thinking about doing the same after steaming broccoli, French green beans, and cauliflower. Do you think it's worth saving the water? Any concern that the cruciferous might be strongly goitrogenic when condensed as juice?