Steamed Broccoli Recipe

Trim and cut

Rinse the broccoli under cold running water. Pat dry. Trim the woody stem ends and cut crowns into uniformly sized florets about 1 to 1-1/2 inches across so they steam evenly. If you have thick stems, peel the outer layer and slice the stem into 1/4–1/2-inch coins or sticks.

Measure and have seasonings ready: water for the steamer, salt, butter, lemon juice, pepper, and optional red pepper flakes.

Set up steamer

Place 1 cup (240 ml) of water in a medium saucepan or pot. Fit a steamer basket so the water sits below the basket without touching it. Bring the water to a rolling simmer over medium-high heat.

Steam broccoli

Add the prepared broccoli to the steamer basket in a single layer if possible, cover with a tight-fitting lid, reduce heat to maintain a gentle simmer, and steam until bright green and just tender when pierced with a knife or fork: 4–5 minutes for florets, 6–7 minutes for thicker stems. Do not overcook — broccoli should be tender-crisp.

Check doneness at the minimum time. When ready, remove the pot from heat and lift the basket out of the pot. Immediately transfer broccoli to a serving bowl to stop cooking; if you prefer, plunge briefly into ice water for 30–60 seconds for extra-crisp, then drain well.

Finish

While broccoli is hot, add 2 tablespoons unsalted butter and 1 tablespoon fresh lemon juice. Toss gently to coat so butter melts and lemon brightens the flavor.

Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. If using, sprinkle 1/4 teaspoon red pepper flakes for heat. Adjust salt and lemon to taste.

Serve immediately as a side, or hold covered for up to 10 minutes. Leftovers can be refrigerated in an airtight container for up to 3 days.