How to Steam Broccoli Perfectly Every Time
Delicious basic steamed broccoli recipe! How to steam broccoli so that it stays vibrant green. The easiest way to cook this wonderful vegetable.
Photography Credit: Elise Bauer
Featured in 12 Easy Recipes for New Cooks
Steamed broccoli is the best cure for over-indulgence I know. It’s cleansing, healthful, high in vitamin C, protein (45% of the calories in broccoli are from protein), and fiber.
How to steam broccoli so that it comes out perfectly every time?
Video! How to Steam Broccoli
Tips for Steaming Perfect Broccoli
The most important thing to know about steaming broccoli is that cooking the broccoli any more than seven minutes tops risks overcooking it. After seven minutes the broccoli will turn olive green, instead of that beautiful vibrant green color we want.
So, to make sure the broccoli is perfectly cooked, here are a couple tips:
TIP 1: Get the steaming water hot and steamy first, before adding the broccoli to the steamer basket. A quick way to get the water hot is to use a tea kettle.
TIP 2: Set your timer for only five to six minutes. Smaller florets of young fresh broccoli may only need five minutes to cook, larger florets of more mature broccoli made need six. I recommend starting with five and then testing the broccoli with a fork to see if it is cooked through.
How to Serve Broccoli
As for serving the broccoli, the easiest way to dress broccoli is to dot it with dabs of butter. My favorite way to eat broccoli is to toss it with lots of freshly ground black pepper, and sprinkle it with a little seasoned rice vinegar. (Black pepper, by the way, is one of those perfect pairings with broccoli.)
My parents love their broccoli served with a little mayonnaise on the side, which is surprisingly good. You can also do olive oil and lemon zest (pictured above), olive oil and balsamic vinegar, etc. Good with toasted slivered almonds or toasted sesame seeds too.
From the editors of Simply Recipes
Why Use a Steamer Basket
Best Toppings for Steamed Broccoli
Want to take your side dish to the next level? Try topping or tossing the broccoli with any of these:
Top with finely grated Parmesan, Pecorino, asiago, or any other hard cheese
Top with warm alfredo sauce
More Easy Vegetables to Serve on the Side
Updated January 4, 2021 : We added a new video and spiffed up this post to help you make the best broccoli ever. Enjoy!
How to Steam Broccoli Perfectly Every Time
1 bunch of broccoli
Many options here:
Olive oil, butter, or mayonnaise (use olive oil if cooking vegan)
Freshly ground black pepper
Lemon zest or juice, balsamic vinegar, seasoned rice vinegar
Toasted almonds, toasted sesame seeds
1 Prep the broccoli crowns and stems: Cut the crowns away from the large stems of the broccoli. Break the crown up into bite-sized florets. Rinse the broccoli florets thoroughly.
Peel and discard the thick outer skin of the stems. Slice the stems or cut them into quarters lengthwise.
2 Bring steamer water to a boil: Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (Note that is you don’t have a steamer, you can simply put the broccoli directly into an inch of boiling water.)
3 Add broccoli, steam 5 to 6 min: Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish.
Note that green vegetables like broccoli will turn from vibrant green to drab olive green at about the 7 minute mark of cooking. So, watch the time, and don’t let the broccoli overcook!
4 Dress with your favorite topping: Dress to taste with butter, olive oil, mayonnaise, lemon zest or juice, seasoned rice vinegar, balsamic vinegar, ground black pepper, toasted almonds, or sesame seeds.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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