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Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated Nov 9, 2023
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Allow me to present the humble broccoli — beloved sautéed side dish with lemon and olive oil, faithful team player to quick stir-fries, virtuous add-in to any number of cheesy pasta dishes. Broccoli is the vegetable we reach for when we need a little something extra to round out a meal.
Here are our five favorite ways to cook broccoli, along with how to trim it down to bite-sized pieces.
Quick Overview
How to Cook Fresh Broccoli
Though there are infinite ways to prepare fresh broccoli, the most basic (and best) methods are to blanch, steam in the microwave, steam on the stovetop, sauté, and roast broccoli.
The key to evenly cooked and tasty broccoli is to cut it correctly: Trim the stem of the broccoli as close as you can get to the crown (the top piece) and separate into bite-sized florets.
Buying the Best Broccoli
When buying broccoli, choose vegetables that have a uniform green color with no major brown or yellowing spots. The broccoli stem should feel firm and the crown should be tight and springy; soft stems or limp florets are a sign of old broccoli. Store broccoli in the crisper drawer in the fridge until you’re ready to use it. Broccoli should keep fairly well for at least a week.
Ways to Prepare Broccoli
Broccoli can be eaten raw, but blanching it quickly in boiling water helps give it a more crisp-tender texture and bring out its flavor. Broccoli can also be steamed, sautéed, and roasted. You could even throw long spears on the grill!
How To Cook Broccoli, 5 Ways
Nutritional Info
Ingredients
- 1 or more heads
broccoli
Equipment
Equipment for cooking
Instructions
Show Images
Prep the Broccoli
Trim off the florets: Slice crosswise straight through the broccoli stem as close to the crown as you can get. The crown should break into several large florets. Cut through the "trunk" of each floret to make bite-sized pieces. Place these in a small bowl and run them under water to wash away any grit.
Trim and slice the stem: The main stem of the broccoli is entirely edible. Trim off any leaves or blemishes. You can remove the tougher top layer of skin with a peeler if you would like, but it's not necessary. Slice off the bottom inch of the stem and discard (it's usually too dry to be very tasty). Slice the remaining stem crosswise into disks. Stems take longer than florets to cook, so place all these slices in a separate bowl from the florets. Rinse under water to wash away any grit.
Cooking Method #1: Blanching
Prepare a bowl of ice water and have it next to the stove. Bring a large pot of water to a rapid boil. Add a heaping tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 1 to 1 1/2 minutes. Remove with a slotted spoon and plunge immediately in the ice water. Let the water come back to a boil, then cook the stems until they are also crisp-tender, 1 1/2 to 2 minutes. If you would like softer vegetables, cook for an additional 30 seconds.
→ Uses for blanched broccoli: Vegetable platters, cold salads, frittatas, and other casseroles.
Cooking Method #2: Steaming in the Microwave
Place the broccoli florets and stems in a microwave-safe dish and pour 2 to 3 tablespoons of water over top. Cover with a dinner plate and microwave on HIGH for 3 to 4 minutes. Remove the lid carefully and check if the broccoli is tender. Microwave in additional 1-minute bursts if necessary.
→ Uses for steamed broccoli: Side dish with olive oil and seasonings, warm salads, frittatas and casseroles, soups.
Cooking Method #3: Steaming on the Stovetop
Fill a pot with a few inches of water and insert a steamer basket over top. Be sure the water does not touch the bottom of the steamer basket. Bring the water to a simmer over medium-high heat. Add the broccoli florets and stems and cover. Steam for 4 to 5 minutes, until tender.
→ Uses for steamed broccoli: Side dish with olive oil and seasonings, warm salads, frittatas and casseroles, soups.
Cooking Method #4: Sautéing
Make sure the broccoli is as dry as possible (you can skip rinsing under water if your broccoli seems clean). Film a skillet with oil and set over high to medium-high heat. Add the florets and a big pinch of salt. Toss to coat with oil. Add the stems 1 minute later. Continue cooking, stirring frequently, until the broccoli is bright green and tender.
→ Uses for sautéed broccoli: Vegetable sautés, side dish with seasonings
Cooking Method #5: Roasting
Heat the oven to 425°F. Make sure the broccoli is as dry as possible (you can skip rinsing under water if your broccoli seems clean). Toss the broccoli florets and stems with a few teaspoons of oil and 1/2 teaspoon of salt. Spread the broccoli on a foil-lined baking sheet in a single layer. Roast for 20 to 25 minutes, until the broccoli is crunchy and you can see deep caramelized brown spots. Serve immediately.
→ Uses for roasted broccoli: Side dish, cold or warm salads, pizza topping (under-roast slightly so the broccoli doesn't burn on the pizza)
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How To
Ingredient
Roasting
Side Dish
stovetop
Vegetables
