Sure, there are all kinds of fancy ways to prepare broccoli, such as roasting and stir-frying. But I often find that my favorite way to enjoy fresh broccoli is simply to steam it, as long as it is minimally steamed and remains crisp. Limp steamed broccoli? Not so good.
But a crisp-tender steamed broccoli that remains bright-green, simply dressed with olive oil, lemon juice, kosher salt and freshly ground black pepper, is so delicious.
- 1 lb. fresh broccoli
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- Start boiling water in the steamer.
- Rinse the broccoli. Use a vegetable peeler to peel the stalks.
- Cut the broccoli into bite-size florets and pieces, and place in the steamer basket.
- Steam 5-7 minutes, until crisp-tender. Start checking after 5 minutes. As soon as a fork can pierce the stalks, the broccoli is done. Even if the rest of the meal is not ready yet, remove the broccoli from the steamer onto a plate. Crisp steamed broccoli is delicious even at room temperature. Warm limp broccoli is not.
- While broccoli is steaming, in a small bowl, whisk together the lemon juice, olive oil, salt, pepper and garlic powder.
- Place the steamed broccoli in a bowl. Pour the dressing on top and gently mix. Serve immediately.