Steamed Broccoli Recipe
As a restaurant owner, when I talk about food, I usually debunk the myth that only something complex can taste good. Take this steamed broccoli recipe, which has just one ingredient and some seasoning, and the delicious end result is directly related to the freshness and quality of the produce, plus the right execution. The right cooking time yields pleasantly crisp florets that complement so many entrees.
This may be a simple recipe, but it is anything but boring. If you love broccoli, you can make this in just a few minutes and a pot of water. I drizzle mine with olive oil for a mild freshness that helps the seasonings stick. Also, I sprinkle on some red pepper flakes and lots of garlic powder for a bit of a kick. I serve it along sophisticated dinners such as wine-roasted beef tenderloin, roasted pork loin, or simple family meals like this best-ever grilled chicken!
Table of contents
Steaming broccoli is a simple, wholesome way to enjoy it and preserve its benefits. Since this super veggie is full of nutrients such as Vitamin K, Vitamin C, Fiber, Potassium, Folate, and protein. Treat it as a white canvas that you can paint with flavor. One of my favorite ways is to drizzle it with toasted sesame oil, homemade peanut sauce, slivered almonds, pine nuts, and sesame seeds. I am positive that once you try it, you will be hooked as well.
Why you will love this recipe
- Simple recipe: This is one of the easiest and most nutritious side dishes, taking minutes to make.
- One pot: Nothing to clean. Just boil water in a pot and use a steamer basket for the florets. Easy peasy.
- Frugal: I am all about frugal and budget-friendly meals that can elevate my meals without breaking the bank.
- Versatile: There are endless ways in which you can serve and use steamed broccoli. It makes a delicious side dish that pairs well with any meat or fish, and it can also be added to other recipes, such as soups, casseroles, and egg bakes.
What you will need
- Broccoli – I use two pounds of fresh organic broccoli, cut into florets.
- Seasoning – I prefer to add just a tiny bit for a hint of spiciness, along with some garlic powder. Plus, I add salt and pepper to taste.
- Olive oil – Before seasoning the steamed florets, I drizzle high-quality olive oil over them to help the seasoning stick and enhance the flavor profile.
- Water
How to prepare
With a steamer basket
Prepare: First, I add two inches of water to a large saucepan over high heat, and bring it to a boil. In the meantime, I clean the broccoli and cut it into florets.
Adding the steamer basket: I reduce the heat to medium-high and place a steamer basket filled with raw broccoli florets. The water should NOT touch the basket’s bottom or the broccoli.
Cook: Now, I cover the pot with a lid and cook the florets for 3-5 minutes or until the broccoli is bright green, crisp, and barely fork-tender. If the steps are thick, I cook for 5-6 minutes; for frozen broccoli florets, 5-7 minutes.
Serve: After that, I transfer the broccoli to a bowl and season it with salt, pepper, and red pepper flakes, and drizzle it with olive oil.
Without a steamer basket, aka blanched broccoli
- Boil the water: First, add water to a large saucepan over high heat and bring it to a rolling boil, and add a teaspoon of salt.
- Cook: I carefully lower the broccoli florets in the boiling water and cook for 2-3 minutes. The broccoli should be bright green and barely tender.
- I immediately drain the broccoli, transfer it to an ice bath for spot cooking, and drain again.
- Next, I season it and serve.
Expert tip
How to choose the freshest broccoli
For broccoli, this usually means looking for dark green compact buds that may even be blue or purple. It should be firm and tight with crisp buds that feel full of water. Avoid yellowing florets and limp or mushy buds that are soft or wilted. The stem should be thick, sturdy, and firm when pressed. It should not have any smell, except maybe a grassy, fresh one.
A longer stem may indicate older broccoli. Also, avoid rubbery and bent stems. When you get it home, wrap it in a dry paper towel and store it in an open plastic bag for no more than 3 to 5 days. Just before using it, wash it under running water and cut off the stem. But do not throw away the stem. You can use it in stews and soups.
More tips to consider:
- You can use a strainer or colander if you do not have a steamer basket. Just make sure the bottom does not touch the water.
- You can also place a heat-resistant plate on top of three foil balls at the bottom of a pot of boiling water, then place the broccoli on top.
- To steam broccoli in the microwave, place it in a freezer bag, seal it ¾ of the way, and cook for 3 to 4 minutes.
- Refrain from overcooking or adding too much water it will cause the broccoli to be mushy.
Recipe variations and add-ins:
- Add herbs: Broccoli benefits from herbs like basil, dill, cilantro, chives, parsley, sage, rosemary, and paprika.
- Give it some crunch: To make your broccoli crunchier, toss it with toasted sesame seeds and use sesame oil instead of olive oil.
- Ranch broccoli: Sprinkle a tablespoon of my ranch seasoning mix on your broccoli for a burst of ranch flavor. The kids usually love this combo, especially with some grated cheese on top!
- More veggies: I like to add steamed cauliflower and baby carrots to my broccoli for a veggie trio.
Serving suggestions:
I usually steam the broccoli right before serving it so it’s crisp and tender at the same time. It’s my favorite side dish for crispy orange chicken and sweet and sour chicken. Also, as a family, we enjoy it with a juicy homemade pan-seared steak and some creamy mac and cheese. My kids enjoy it with Alfredo sauce pasta and lots of Parmesan.
Steamed broccoli and Asian dishes go hand in hand. I enjoy it with Korean fried chicken; it balances this indulgent meal so nicely, without overpowering it. I toss it in my kids’ lunch boxes along with turkey pinwheels. Also, I add it to pizza with lots of parmesan cheese, so my little ones are guaranteed to get their veggie intake.
How to store leftovers:
- Refrigerate: Store in a sealed container for up to 4-5 days.
- Freezing: Pack in an airtight freezer-safe container or freezer bag, and it will keep for several months.
- Defrost: Thaw leftovers overnight in your refrigerator for the best texture and flavor.
- Reheating: You can microwave it for 1 minute.
Frequently asked questions
Yes, there are a few ways you can do this. First, you can use a strainer or colander instead of a steam basket. Anything that can handle high heat and is not touching the water will work. Another way is to fill a pot with a half-inch of water, then place three balls of aluminum foil on the bottom. Rest a heat-proof plate on top and cover, bringing the water to a boil. Add the broccoli to the plate and steam until tender. Or you can put them in a freezer bag, seal it ¾ of the way, and cook them for several minutes. Check and continue cooking if needed.
The main reason this happens is that it is overcooked. Using a steamer basket is the best way to keep it from getting mushy. However, cooking it too long can still cause it to absorb too much moisture, even if it never comes into contact with water. Also, add only a little water. You can follow the directions in my recipe, but if your broccoli is smaller than mine or your heat is higher than mine, you may need to cook it for a shorter time. The best thing to do is to check it after three minutes.
This can happen if you overcook it, too. However, it may also occur through no fault of your own. The plant’s growing conditions can cause the broccoli to go to seed too soon. Always buy from a reputable grower. If you are growing it yourself, make sure you water consistently. You can fix this by adding lemon juice, garlic, butter, herbs, and spices to tone down the bitterness. Sugar will also help.
Yes, steaming is healthier, as boiling broccoli and other vegetables removes folate and other water-soluble vitamins like C and B1, as well as antioxidants. These nutrients leak into the water and are lost. The longer the broccoli boils, the more nutrients are lost. Steaming retains more nutrients because broccoli is not in direct contact with the boiling water. It is also faster, so it does not have to cook for as long.
More recipes with broccoli:
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Easy Steamed Broccoli
Ingredients
- 2 lb. broccoli cut into florets
- 2 cups of water
- 2 tablespoons olive oil for drizzling
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon garlic powder or granulated garlic
Instructions
- Add water to a large saucepan and bring it to a boil over high heat.
- Place a steamer basket into the saucepan, the bottom not touching the water. Add the broccoli florets to the steamer basket.
- Reduce the heat to medium-high.
- Cover with a lid and cook for 3-5 minutes (5-6 minutes for thicker stems), or until the broccoli is tender when pierced with a fork, but still crisp and not mushy.
- Serve the steamed broccoli drizzled with olive oil, sprinkled with salt, pepper, garlic powder, and red pepper flakes.
Video
Notes
How to choose the freshest broccoli
For broccoli, this usually means looking for dark green compact buds that may even be blue or purple. It should be firm and tight with crisp buds that feel full of water. Avoid yellowing florets and limp or mushy buds that are soft or wilted. The stem should be thick, sturdy, and firm when pressed. It should not have any smell, except maybe a grassy, fresh one. A longer stem may indicate older broccoli. Also, avoid rubbery and bent stems. When you get it home, wrap it in a dry paper towel and store it in an open plastic bag for no more than 3 to 5 days. Just before using it, wash it under running water and cut off the stem. But do not throw away the stem. You can use it in stews and soups.More tips to consider:
- You can use a strainer or colander if you do not have a steamer basket. Just make sure the bottom does not touch the water.
- You can also place a heat-resistant plate on top of three foil balls at the bottom of a pot of boiling water, then place the broccoli on top.
- To steam broccoli in the microwave, place it in a freezer bag, seal it ¾ of the way, and cook for 3 to 4 minutes.
- Refrain from overcooking or adding too much water it will cause the broccoli to be mushy.
Nothing worse than soggy Vegetables! This looks perfect!
I love broccoli and it’s always a veggie I can count on my kids eating!
I love how simple the broccoli is prepared. Let’s that great flavor shine through!
I know for sure this would be a huge hit in my house!
Looks spectacular! I’d love to try this, one of my favorite side dish and so simple to make yet crazy delicious!
We eat broccoli so often in my home! I love all these great tips, and I never thought about freezing it! I will be taking that on this week – that’ll make meal prep even easier!