How to Make: Perfectly Steamed Broccoli

Let's get back to basics, shall we? Sure, it's fun to experiment with all sorts of new flavors and ingredients, but sometimes something simple – like steamed broccoli – when done really well, can be just as satisfying. (No, really, I swear! OK, well, maybe not quite as satisfying as a slice of freshly-baked chocolate cake, but in that this-is-really-good-for-you-pat-yourself-on-the-back-for-eating-vegetables kind of satisfying.)

Broccoli is a nutritional powerhouse. It's a great source of vitamins K and C and also contains B vitamins, iron, magnesium, and zinc. It is an excellent source of folate, potassium, and fiber. The best cooking method to maintain broccoli's nutritious qualities? Steaming.

Now, steaming vegetables isn't exactly rocket science. But more than once I've either oversteamed (mushy broccoli, ugh!) or understeamed (crunch crunch!) it. So I recently set about on a quest to find the best method for perfectly steamed broccoli – and I think I've found it. The key is to use a steaming basket set in a pot with a tightly-fitting lid. Bring the water to a boil, then add your broccoli, reduce the heat to medium, cover, and steam for 7 minutes. And voila! Perfectly steamed broccoli, ready to be served. I tend to eat my steamed broccoli au naturel, but you could also season it with salt, pepper, and/or a little dab of butter. Freshly grated Parmesan or chopped fresh herbs wouldn't be a bad idea, either.

Do you have a favorite topping for steamed broccoli?

Perfectly Steamed Broccoli (printer-friendly version)
makes about 4 cups

1 1/2 pounds broccoli
pepper, salt, butter (for serving)

1. Rinse the broccoli in cold water and shake to remove excess moisture. Cut the broccoli crowns from the stems, then cut the broccoli florets into bite-size pieces.
2. Place about an inch of water in a large sauce pan with a steamer basket in place (the water should remain below the basket). Bring the water to a boil over high heat.
3. Add the broccoli in a single layer to the basket (I steamed my broccoli in 3 batches). Cover the pan, reduce the heat to medium, and simmer for 7 minutes, or until the broccoli is fork-tender and bright green. Remove the broccoli from the steamer and place in a serving dish.
4. Season with salt and/or pepper and top with butter, if desired. Serve immediately.