Ingredients
Scale
- 1 large head broccoli (about 450 g), cut into florets 🥦
- 1 cup water for steaming 💧
- 1 tbsp unsalted butter OR 2 tbsp extra-virgin olive oil 🧈🫒
- 1/2 tsp salt 🧂
- Freshly ground black pepper, to taste 🌶️
- 1 lemon, cut into wedges (optional) 🍋
- Optional: 2 tbsp grated Parmesan or 2 tbsp toasted sliced almonds 🧀🌰
Instructions
- Prepare the broccoli: rinse under cold water, trim the stem, and cut into evenly sized florets so they cook uniformly.
- Add 1 cup water to a medium pot and place a steamer basket or colander over the water (water should not touch the basket). Bring to a rolling boil.
- Place the broccoli florets in the steamer basket, cover with a tight-fitting lid, and steam for 4–6 minutes depending on size—until bright green and tender-crisp. Check doneness with a fork.
- For extra vibrant color and a firmer texture, immediately plunge the steamed broccoli into a bowl of ice water for 30 seconds, then drain well.
- Transfer the broccoli to a serving bowl. Add butter (or olive oil), sprinkle with salt and freshly ground pepper, and toss gently to coat.
- Finish with a squeeze of lemon juice and, if desired, a sprinkle of grated Parmesan or toasted almonds for crunch.
- Serve immediately as a simple side or use chilled florets in salads. Leftovers keep well in the fridge for 2–3 days.