Steamed broccoli is a delicious accompaniment to almost any entree. High in vitamin C and protein, broccoli is a great immune system booster as well as a good source of fiber. Steaming broccoli retains its nutrients and vivid green color as well makes it softer and more palatable to some people. Be careful when cooking broccoli; if it is allowed to cook too long, it will turn mushy and lose its color.
Things You'll Need
Prepare only enough for your meal. Leftover steamed broccoli turns mushy and isn’t good after the first serving.
Wash broccoli in cool, running water. Do not soak the broccoli as this can also make it mushy.
Trim off any leaves on the stalk. Cut the end of of the stalk off, about 1 inch below the florets. If you want to eat the stalk, peel the outer layer off using a vegetable peeler or paring knife.
Place the broccoli florets in a microwave safe dish and add 2 tablespoons of water for every pound of broccoli you are cooking. Spread the broccoli florets out in a single layer for faster steaming.
Cover the dish with plastic wrap, leaving a small vent hole in the corner, or poke a couple holes in the top. Microwave the broccoli on high for about 4 minutes. Check the broccoli and see if you can pierce it with a fork. If you can, it’s done.
Follow the first three steps from Section 1.
Boil 1 inch of water in a medium-sized saucepan. If you have a steamer for the pan, place it in the pot. If not, you can place the broccoli directly in the water.
Place the broccoli in the steamer or the pan and cover.
Steam the broccoli for about 5 minutes and check it by piercing it with a fork. If you can pierce it, it is done.
Dress as you like with butter, salt and pepper or lemon juice.
References and ResourcesStart Cooking; How to Cook Broccoli; Kathy Maister
Simply Recipes; Steamed Broccoli; Elise Bauer; January 3, 2006