Steamed Broccoli

Prep Time 10

Cook Time 7

Total Time 17

Servings 4 cups

Wash the broccoli thoroughly.
Trim about ½ inch from the bottom of the stems.
Peel the tough outer layer of the larger stems if desired.
Cut the broccoli into evenly sized florets, approximately 1½ to 2 inches in diameter.
Slice the peeled stems into ¼-inch-thick rounds or sticks so they cook at the same rate as the florets.
Mince the garlic if using.
Zest and juice the lemon if using.
Measure the butter, olive oil, salt, pepper, and any optional ingredients.

Fill a saucepan with about 1 inch of water and bring it to a boil over high heat.
Place a steamer basket into the saucepan, ensuring the water does not touch the bottom of the basket.
Add the broccoli to the steamer basket and cover with a tight-fitting lid.
Steam for 5–7 minutes, depending on the size of the florets, until the broccoli is bright green and crisp-tender. A knife should easily pierce the stems while the florets still retain a slight bite.
Immediately remove the broccoli from the steamer to prevent overcooking.
Season with kosher salt and freshly ground black pepper.
If desired, toss with butter or olive oil, lemon juice, garlic, Parmesan cheese, or crushed red pepper flakes before serving.

Uniformly sized florets ensure even cooking and a more attractive presentation.
Don't discard the stems. When peeled and sliced, they are tender, mildly sweet, and just as nutritious as the florets.
Avoid overcooking, as broccoli quickly becomes dull green, soft, and develops a stronger sulfur aroma.
For the brightest green color, remove the broccoli from the steamer as soon as it reaches the desired tenderness.
Steamed broccoli can be refrigerated in an airtight container for up to 4 days and reheated gently in the microwave, a steamer, or a skillet.
For sandwiches, allow the broccoli to cool completely and pat it dry before using. Steamed broccoli pairs especially well with cheddar, Swiss, provolone, mozzarella, roasted red peppers, grilled chicken, roast beef, turkey, hummus, pesto, garlic aioli, ranch dressing, and creamy cheeses, adding color, texture, and fresh vegetable flavor without introducing excess moisture.