Steamed Broccoli
Learn how to steam broccoli with my easy method. You will make perfect, vibrant green, crisp-tender florets every time—a nutritious and delicious side dish.
Servings: 4
Equipment
- Heavy-bottomed saucepan medium-sized, with a lid
Ingredients
- 25 oz broccoli 2 small heads (or 1.1 lb florets)
- 2.5 cups water or as much as needed to fill 1 inch in the pot
- 2 Tbsp butter
- 1 lemon (2-3 Tbsp lemon juice)
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Wash the broccoli head and trim the stem. Cut the broccoli into bite-sized florets, slicing each branch with a sharp knife and dividing larger florets into two.
- Pour the water into the pot and place the steamer basket—it should sit above the water level. Bring to a boil over high heat.
- Place the broccoli in the steamer basket and cover the pot with the lid. Reduce the heat to medium and steam for 4-5 minutes, until the broccoli is tender-crisp but still bright green. Test if it is cooked through with a fork. Avoid over-steaming.
- Remove from the heat and place in a serving dish. Toss with butter, lemon juice, salt and pepper.Enjoy the steamed broccoli hot!
Video
Notes
To store: Steamed broccoli is best enjoyed immediately. If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent drying out.
For more information, check out the full post!
Nutrition
Calories: 112kcal | Carbohydrates: 12g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 407mg | Potassium: 567mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1283IU | Vitamin C: 160mg | Calcium: 93mg | Iron: 1mg