Steamed Broccoli Recipe

Rinse and cut

Rinse whole broccoli under cold running water. Trim the large stem end and discard or reserve for another use. Cut the head into uniform florets about 1 inch in size so they cook evenly. If some stems are thick, peel the outer skin and slice into 1/4-inch pieces.

Measure seasonings

Measure butter, lemon juice, salt, pepper, and any optional Parmesan. Have 1 cup of water ready for steaming.

Set up steamer

Place a steamer basket or insert in a medium saucepan. Add 1 cup of water to the pan — water level should sit below the steamer basket so broccoli will be steamed, not boiled. Bring water to a rolling simmer over medium-high heat.

Steam broccoli

Add the prepared broccoli florets to the steamer basket in an even layer. Cover the saucepan with a tight-fitting lid. Steam until bright green and just tender when pierced with a fork, 4–6 minutes depending on floret size. Start checking at 4 minutes to avoid overcooking.

Finish with butter and seasoning

Carefully remove the lid away from you to avoid steam. Transfer broccoli to a serving bowl or leave in basket and remove from pan. Immediately add 2 tbs unsalted butter so it melts over the hot broccoli. Add 1 tsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to coat. Taste and adjust salt, pepper, or lemon.

Optional garnish

If using, sprinkle 2 tbs grated Parmesan over the broccoli and toss lightly. Serve with lemon wedges on the side for extra brightness.

Microwave steaming

Place broccoli in a microwave-safe bowl with 2–3 tablespoons of water. Cover tightly with a microwave-safe lid or plate. Microwave on high for 3–4 minutes, checking at 3 minutes for tenderness. Drain any excess water and proceed with butter, lemon, salt, and pepper as above.

Steaming in a covered skillet

Heat a large skillet over medium heat with 2 tbs water. Add broccoli, cover, and cook 4–6 minutes, shaking the pan occasionally until tender. Finish with butter and seasoning.