Pan Steamed Broccoli

Steaming broccoli ensures that all the flavor and nutrients are locked in; however, with thick stems and tender florets, it is not always easy to get the perfect balance. The simple trick to perfectly steamed broccoli is to ensure that the tougher stalk is cooked through without overcooking the florets. The process is easy and can quickly be accomplished in a large saute pan. No matter what broccoli recipe you use, if the broccoli is not cooked properly your dish will never taste great. I love steamed broccoli and I’m always happy when I see how much my kids enjoy it. Can’t beat an easy to prepare veggie that’s not only healthy, but that everyone loves.

Print Recipe

Pan Steamed Broccoli

Pan steaming broccoli takes only a few minutes. It'll be a beautiful bright green, needs no added oil or butter, and it's always cooked to perfection.

Servings

Ingredients

• 1 head broccoli, rinsed and trimmed
• 1/3 cup water
• 1 tsp kosher salt
• 2 Tbsp butter, optional

Servings Ingredients 1 head broccoli, rinsed and trimmed 1/3 cup water 1 tsp kosher salt 2 Tbsp butter, optional

Instructions

1. Cut florets from the broccoli stalks. Large florets can be cut into bite-sized pieces. Rinse in colander and set aside.
2. Trim tough ends of stalk. Peel outer layer of stalk to remove hard or dried areas. Cut the stalk in half, lengthwise; continue cutting into lengthwise slices that are about 1/4-inch thick. If you want shorter pieces, cut strips in half.
3. Place the stalk pieces in the bottom of a large saute pan; add the water and salt. Place the florets directly on top of the stalks. (The stalks will act like a natural rack to keep the florets lifted out of the liquid and will help keep them from becoming overcooked.)
4. Cover the pan with a tight fitting lid and turn heat on to high; cook for 3 minutes.
5. Reduce heat to low and continue cooking another 3 to 5 minutes until the broccoli is crisp-tender.
6. Remove from heat. Toss with butter, if desired.