Steaming is one of the simplest most nutritious ways to cook broccoli. The trick is not to cook it so long that it turns an olive drab color. The florets should be a bright... and jewel-like green. Steamed broccoli can be used as a side, in cooked salads, or frozen for later use. We don’t like waste so we use the whole plant in this recipe, stems and all, but if you just want to eat the florets, just leave out the prep and cooking of the stems. If you don’t have a steamer at home, check out Ann’s Tips.
Cut and discard the lower third of the broccoli stem. Cut off the broccoli florets and break into 1-inch pieces. Peel the remaining stem and cut into ½-inch pieces.
In a medium stockpot with a lid, place a steamer over, but not touching, boiling water. Put the sliced broccoli stems into the steam, cover and steam for 1-2 minutes. Add the florets sprinkle with salt, and re-cover. Steam a further 3-4 minutes or until the broccoli florets are bright green and are still crisp but tender.
Remove from heat and serve drizzled with a little olive oil.
If you don’t have a steamer, over a high heat bring about ½ to 1-inch of salted water to a boil in the bottom of a saucepan big enough to take the broccoli in more or less in one layer. The water should not cover the broccoli florets. Throw in the broccoli stems, cover and cook for 1-2 minutes then add the florets, cover and cook a further 3-4 minutes. Drain immediately.