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Tender steamed broccoli

Tender Steamed Broccoli with Lemon and Olive Oil

This simple method preserves both the nutritional value and the natural sweetness of broccoli. It needs little more than a squeeze of lemon and drizzle of olive oil to shine.

Course Vegetable Side
Prep Time 5 minutes
Cook Time 4 minutes
Servings 4
Calories 87 kcal
Author Katie Morford

Ingredients

  • 1 head broccoli (about 1 1/2 lbs)
  • ½ lemon
  • 1 tablespoon extra-virgin olive oil
  • A few pinches salt (flaky salt like Maldon if you have it)
  • A few grinds black pepper

Instructions

  1. Cut the stem off the broccoli. Use a knife to trim away the fibrous exterior of the stem. Slice crosswise into ½-inch pieces. Cut the broccoli head(s) into florets that are all about the same size.

  2. Fill a medium pot (one with a lid) with about ⅓-inch water. Pile the broccoli into the pot and add the lid. Set over high heat.

  3. Cook the broccoli until it is vibrant green and just tender, 3 to 5 minutes depending on the size of the broccoli and the heat of your stove (it will continue to cook a bit after it’s off the heat). Immediately drain the broccoli in a colander.

  4. Pile the broccoli onto a plate or shallow bowl. Squeeze the lemon and drizzle the oil over the top. Add a few pinches of salt and a few grinds of black pepper.

  5. Makes 4 servings