An easy recipe for delicious, tender-crisp steamed broccoli, dressed with a simple dressing of olive oil, lemon juice and garlic.
I really enjoy this simple recipe for fresh steamed broccoli.
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 broccoli? Not so good. But tender-crisp steamed broccoli that remains bright-green, simply dressed with olive oil, lemon juice, kosher salt and freshly ground black pepper, is wonderful.
Another good reason to make this recipe: steaming is a cooking method that best preserves nutrients in foods in general and in broccoli in particular.
How do you make good steamed broccoli?
The key is to steam until tender-crisp and bright green. So minimal cooking is the secret.
Timing this dish when it’s part of a complete meal can be challenging. Sometimes I find that the steamed broccoli is ready, but the rest of the meal isn’t. It’s tempting to “keep the broccoli warm” by keeping it in the steaming basket, covered. But I think that’s a mistake. It’s better to enjoy crisp broccoli at room temperature than to suffer through mushy, limp, warm broccoli!
So as soon as the broccoli is ready, remove it into a platter. Dress it with the olive oil-lemon dressing, and serve when the rest of the meal is ready.
Unless you prefer broccoli and cheese sauce, in which case the broccoli should be the last thing you make. You want the cheese sauce warm and gooey.
What is a good seasoning for steamed broccoli?
Simple is best, in my opinion. I season it with olive oil, lemon juice, salt, pepp, r and garlic powder. That’s it! As long as the broccoli is nice and crisp, it’s going to be delicious even with just a sprinkle of salt.
How do you steam broccoli without a steamer?
The easiest way is to use your microwave and make microwave broccoli, which is essentially broccoli steamed in the microwave.
Can I keep the leftovers?
Yes. You can keep cooked broccoli in the fridge, in an airtight container, for 3-4 days. Reheat it gently, in the microwave on 50% power. It won’t be as good as when served fresh, though.
- 1 lb. fresh broccoli
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 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 tender-crisp. 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.