Steamed Broccoli Recipe

Wash and trim

Rinse the broccoli crowns thoroughly under cold running water. Pat dry with a clean towel. Cut off and discard the woody stem end (about 1 inch). If desired, peel the lower part of the stems with a vegetable peeler to remove tough exterior. Cut the crowns into uniform florets about 1 to 1.5 inches in size so they steam evenly. Slice thicker stems into 1/4- to 1/2-inch pieces to cook the same time as florets.

Set up steamer

Add 1 cup of water to a medium saucepan. Insert a steamer basket so the water sits below the basket bottom. If you don't have a steamer basket, use a heatproof colander that fits, or a plate elevated on a small ring. Bring the water to a gentle boil over medium-high heat.

Steam broccoli

Place the prepared broccoli florets and stem pieces in the steamer basket in a single layer if possible. Cover with a tight-fitting lid. Steam until bright green and just tender when pierced with a fork: 4 to 6 minutes for florets and 5 to 7 minutes if stems are thicker. Check at 4 minutes for desired bite. Avoid over-steaming to keep color and nutrients.

Drain and rest

When the broccoli reaches the desired tenderness, remove the steamer basket from the pan and immediately transfer the broccoli to a large bowl or platter to stop cooking. If you prefer a crisper finish, plunge briefly into an ice bath for 30 seconds, then drain well.

Add butter and lemon

While the broccoli is hot, add 2 tablespoons of unsalted butter and 1 tablespoon lemon juice. Toss gently so the butter melts and coats the florets.

Season

Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper over the broccoli. Taste and adjust seasoning. If using, add 1 teaspoon lemon zest for extra brightness and 1/4 teaspoon red pepper flakes for a touch of heat.

Serve

Transfer to a serving dish and serve immediately while warm. Leftover steamed broccoli can be refrigerated in an airtight container for up to 3 days.