Steamed Broccoli
A good head of broccoli should be firm with tight, dark green buds. When treated right, it acts as a clean, crisp canvas for butter, lemon, or toasted garlic.
Watch the color, not the clock.
The moment the broccoli shifts from dull forest green to a brilliant, saturated jade, it is ready to come off the heat. Any longer and the texture degrades.
- steamer basket
- large pot with tight-fitting lid
- tongs
What goes in.
- 1 largehead of broccoli
- 1 inchwater in the pot
- 1/2 tspkosher salt
Control the vapor
Keep the lid tight to trap the steam; the vapor is what cooks the broccoli, not the water underneath. Only add enough water to provide steady steam without touching the bottom of the steamer basket.
The method.
Prep the florets
Cut the broccoli into uniform, bite-sized florets. Keep the stalks for later or peel and slice them into coins—they take the same amount of time to cook as the florets.
Bring water to a boil
Add one inch of water to your pot and bring it to a rolling boil over medium-high heat.
Steam
Place the steamer basket inside, fill it with your broccoli, and cover the pot tightly. Steam for 3 to 5 minutes.
Check for doneness
Look for that vivid, bright green color. Poke a stalk with a fork; it should offer slight resistance, not slide through like soft butter.
Remove and serve
Immediately remove the basket from the pot. If not serving at once, run the broccoli under cold water to stop the carryover cooking.
Other turns to take.
Garlic Butter
Toss the finished broccoli in a pan with melted butter and thinly sliced garlic for thirty seconds before serving.
Lemon and Parmesan
Finish the steamed broccoli with a squeeze of fresh lemon juice and a grating of hard, sharp cheese.
When it doesn't go to plan.
Cut your florets into equal sizes to ensure they finish cooking at the same time.
If you accidentally overcook them, plunge them into a bowl of ice water immediately to halt the process.
Save the thick broccoli stems; peel the woody exterior and slice the hearts into thin coins to steam alongside the tops.
The ones that keep coming up.
Can I use a microwave to steam broccoli?
You can, though it is harder to control the texture. Place broccoli in a bowl with a tablespoon of water, cover with a plate, and heat for 2 minutes.
My broccoli turned brown. What happened?
It was likely steamed for too long. Brown or olive-colored broccoli has been cooked past its prime; aim for that bright green hue.
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