Despite being a good source of vitamins A and C, United States farmers didn't grow broccoli commercially until the 1920s. Since then, broccoli has inspired soups, salads and casseroles. Today, broccoli is available raw and frozen, though the later contains higher levels of sodium and slightly less iron than its fresh counterpart. Regardless of its original state, steamed broccoli makes a tender and succulent side-dish for almost any meal.
Pour 1/4 cup of water into the bowl and add 1 pound of broccoli or the size of 1 quart.
Cover the bowl with a sheet of plastic wrap. Secure the plastic to the sides of the bowl so it won't cave-in while steaming.
Microwave the bowl of broccoli for five to eight minutes depending on your machine strength. Uncover the broccoli after three minutes and separate any large frozen clumps with a cooking spoon. Replace the plastic wrap over the bowl and restart the microwave.
Remove the plastic wrap from the bowl while wearing oven mitts. Steam causes severe and painful burns.
Bring 1 inch of water to a rolling boil in your pot. Keep the lid tightly closed to expedite the boiling process.
Lower the steaming basket into the bottom of the pot while wearing oven mitts to avoid burning yourself. Place the frozen broccoli on top of the steaming basket.
Reduce the stove temperature to medium or low and secure the lid on top. Steam the broccoli for three minutes and separate the frozen clumps with a cooking spoon. Replace the lid and continue steaming until the broccoli feels tender.
Create a colorful vegetarian dish by steaming several types of frozen vegetables in one sitting.
Add 2 tbsp. of chicken broth to the steaming water for a savory flavor.
Always wear oven mitts when handling steamed vegetables. Steam burns are just as dangerous as fire burns.