Steamed Broccoli Recipe

Clean and trim

Rinse the broccoli heads under cold running water to remove dirt. Pat dry with a kitchen towel. Cut off the tough stem end (about 1 inch). Separate the broccoli into uniform florets — aim for pieces about 1 to 1½ inches across so they steam evenly. If you like some peeled stem, slice larger stems into 1/4-inch coins.

Set up steamer

Place a 2- to 3-quart saucepan with a tight-fitting lid on the stove. Add 1 cup of water to the pan. Insert a steamer basket or a heatproof colander that fits without touching the water. Bring the water to a simmer over high heat.

Steam broccoli

Once water is simmering, add the prepared broccoli florets to the basket in a single layer if possible. Cover with the lid. Steam for 4 to 6 minutes for bright green, tender-crisp broccoli. For softer florets, steam 6 to 8 minutes. To check doneness, pierce a floret stem with the tip of a knife — it should meet slight resistance for tender-crisp.

Finish steaming

When the broccoli reaches your desired texture, carefully lift the lid away from you to avoid steam. Immediately transfer the broccoli to a serving bowl or plate to prevent overcooking from residual heat.

Drizzle the steamed broccoli with 1 tablespoon extra-virgin olive oil, then sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss gently to coat evenly. Squeeze the juice of half a lemon over the broccoli, if using, and toss again.

If using optional add-ins, sprinkle 2 tablespoons grated Parmesan and/or 1/4 teaspoon red pepper flakes over the broccoli and toss lightly. Taste and adjust seasoning with more salt, pepper, or lemon as needed.

Serve immediately as a side dish. Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated or enjoyed cold in salads.