Perfect Steamed Broccoli Is Underrated—This Recipe Proves It (2024)

FAQs

What is the best way to steam broccoli? ›

Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (Note that if you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.) 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.

Blanching is a quick dip in boiling water, followed immediately by cooling. You can also preserve both nutrients and the enzyme needed to form protective isothiocyanates if you steam broccoli for three or four minutes (just until crisp-tender) or microwave for less than one minute.

Garlic and butter help make broccoli taste irresistible. Simply sautee the broccoli in a pan with just a little butter, some onions and grated garlic and voila! Add a drizzle of lemon if desired.

These vegetables are known for their beneficial health effects. Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. This green veggie can be enjoyed both raw and cooked, but recent research shows that gentle steaming provides the most health benefits ( 2 , 3 ).

First things first, you'll want to make sure your broccoli is completely washed. Although the heads you buy from the grocery store aren't usually super dirty, dirt can be hiding in some of the nooks and crannies. The best way to thoroughly wash broccoli is to submerge the head in a large bowl of water.

Is it better to steam or microwave broccoli? Microwaving is a safe way to cook broccoli and requires less time than steaming. Microwaving is also thought to preserve the nutrients in vegetables most effectively.

Many restaurants roast or pan-fry their vegetable side dishes in bacon, butter, or other animal fat – or a mixture of these. Why? Because it makes veggies taste richer, more flavorful, and saltier than they would if you cooked them at home, which encourages you and other customers to keep coming back for more.

It's definitely hard to find a spice or herb that doesn't work with broccoli or broccolini. Any combination of garlic, salt, pepper and any classic herbs, (basil, rosemary, sage, parsley, tarragon, thyme, etc.,) is a surefire way to treat these veggies right.

Avoid broccoli with yellow and orange spotting, or other discolouration. You also want to make sure the florets are firm, and don't easily pull away from the main stem. "That's a sign that [the broccoli] has been stored incorrectly and it has dehydrated," he says. "It's not going to be crispy and crunchy to eat."

As broccoli is rich in Potassium that causes lowering of blood pressure, an excess consumption can result in hypotension. An excess broccoli consumption can also increase the risk of hemorrhagic stroke.

Is broccoli better steamed or sauteed? ›

Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli.

Broccoli is rich in both flavonoids and nitric oxide. Both of these help lower blood pressure, as explained above. Eating broccoli at least 4 times or more a week can decrease blood pressure compared to eating it less often, like once a month, according to one study.

Using a stockpot, bring about two cups, or 1 inch, of water to a boil. Put broccoli florets in a colander and lower the colander into the pot, being sure the broccoli is not touching the water. Put a lid on top and lower the heat. Check the broccoli after four minutes and cook until fork tender.

Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli.

Be careful not to steam green vegetables.

Green vegetables contain chlorophyll, when chlorophyll is cooked, it produces carbon dioxide. Since you have to cover the vegetables to steam them, the chlorophyll turns a drab, grayish color. You can prevent this by boiling the greens, in salted water.

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.