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Ingredients
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Broccoli
Seasoning
Method
Prepare Broccoli
Trim and cut
Rinse the broccoli under cold water. Trim the stem end and cut the head into uniform florets about 1–1.5 inches in size so they steam evenly.
Measure water
Pour 1 cup of water into a small saucepan (about 2–3 quart size) or a pot that fits a steamer basket. The water level should be below the bottom of the steamer basket by about 1 inch so the broccoli does not sit in the water.
Steam
Bring to a simmer
Place the saucepan over medium-high heat and bring the water to a gentle simmer. If using a pot with a tight-fitting lid and no steamer basket, you can use a metal colander that fits inside without touching the water.
Steam florets
Place the broccoli florets in the steamer basket (or colander). Cover with the lid and steam until bright green and just tender when pierced with a fork, about 4–6 minutes for 1–2 cup individual portions. Check at 4 minutes to avoid overcooking; fork should meet a little resistance.
Drain
Carefully remove the lid away from you to avoid steam burns. Lift out the steamer basket or strain the broccoli and shake off excess water. Return broccoli to the warm pot (off heat) or place in a serving bowl.
Finish and Serve
Season
Add 1 teaspoon unsalted butter to the hot broccoli and drizzle with 1 teaspoon fresh lemon juice. Toss gently to coat so the butter melts and distributes. Season with a pinch of salt and a pinch of freshly ground black pepper to taste.
Optional garnish
If desired, sprinkle 1 teaspoon grated Parmesan over the steamed broccoli and serve immediately while hot.