Let me tell you that I've never STEAMED garlic in my life. I'd have thought it would make the garlic a little wimpy in flavour.i.e. - on a flavour scale of 1 - 10: Steamed Garlic = 1.2
now to address your specific questions: ( which Kitchenelf has already answered):
1)Also, wondering, why does chopped garlic turn greenish when steamed?
A chemical reaction.Copper turns green in certain chemical processes.
2) The garlic turning green I believe is a chemical reaction with the container you are steaming them in.
Quod erat demostrandum.
3) I was steaming the garlic in a stainless steel pot. So is the greenish chopped garlic safe for consumption after going through the chemical reaction?
Yes.What were you steaming the garlic in, apart from the pot? A bamboo steamer? Or something else?
Again, I reiterate my initial rejection of steamed garlic. Fried - yes. Poached - yes. Baked - yes. Grilled - yes. Steamed...