The only vegetables that I don't steam are potatoes and corn on the cob.
Even when I attempt to do green beans "southern", I do them in chicken broth. I also do cabbage in chicken broth, with onion and garlic powder and a bit of cayenne.
Have you ever put dill on brussels sprouts? I steam them to just barely cooked, then pour melted butter with lemon juice and dill mixed in. Sprinkle lemon pepper on top. 
Oh Debk, never boil corn or potatoes.
As a kid Dad would put a lobster steamer on the stove, when it began to emit steam he and I would run into the corn field grab the corn off the stalk and shuck it as we ran back to the kitchen.
From stalk to cooker in less then 10 minutes. steam 15-20 minutes and roll on real butter and salt. There is nothing like this corn, one can gorge on just the corn itself.
Potatoes that are steamed taste much better then those that have been boiled in water, less soggy.
I found that steaming frozen vegetables in the winter when I cannot get fresh makes them taste closer to fresh then had I boiled them.
Greens, collards, mustard and kale are wonderful and the pot liker is still there to sop up with corn bread.
Years ago I bought for $5.00 a big Italian spaghetti cooker. This pot with the removable strainer has been used to steam not just vegetables but some meats before placing on the BBQ.
The only time I put water in my cooking is when I use the slow cooker.
