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25 Comments
Rosalind P.
January 18, 2022
I'm a little late to this party, and I agree with the general approaches to get an al dente, tasty broccoli. But there's a whole other approach to this vegetable that turns out a completely different dish -- also delicious. Italian-style sautéed broccoli -- "overcooking" the broccoli until it's very, very soft and then stir-frying it in a pan with garlic and chili flavored olive oil. The result is a creamy dish that's great on pasta. It's not meant to compare to or compete with the al dente broccoli that's more common. Think of it like peanuts vs. peanut butter. Both great. Both have a place.
Kay
September 21, 2021
Wash but don't dry. Chop into bite size pieces. Put in in a glass bowl with a lid. Microwave for 3 min tops with a little salt and olive oil. It is quick, still slightly crisp, and delicious. 5 min is way too long.
J
May 13, 2021
Cooking the florets along with 3/4” stem coins (in other words, huge) will not work. I notice that the author is silent as to whether both are perfectly cooked with any of the methods. Delicate florets + 3/4” stem coins cooking to perfect doneness together is simply impossible according to any of these methods. NO! Either cook separately, or choose a method that allows one to retrieve the florets and let them stem coins cook further. OR make 1/8” stem coins, which actually will cook together with the florets in any of the methods suggested!
DKS
March 31, 2021
Three minutes is plenty for boiling broccoli in salted water (unless you're using too little water--it needs to return to a boil quickly); then drain and toss with olive oil and add some flaky salt, like Maldon. Basta così!
Lee C.
September 27, 2020
I'm with Julia Roberts, we even share a birthday; Broccoli, steamed, no salt, no oil, no butter; I Love Trouble. ; )
MegWood
September 13, 2020
I am curious if you could do this for asparagus. I am truly addicted to the stalks of greenery and would love to know the best cooking technique. Though I have already discovered that I love them crispy as opposed to soft. But it would still be a lovely read for me.
Kevin S.
September 14, 2020
I use this approach with many of my veggies (broccoli, asparagus, cauliflower, zucchini, carrots, etc.). As indicated in a prior post on this thread, I use a steam then saute approach (medium high heat). I start with a small amount of water with a twist or two of salt. I vary the amount of water depending on how hard or soft the veggie is. I normally use 1/3 cup for broccoli & cauliflower, 1/4 cup for zucchini and 1/2 cup for carrots. Asparagus varies (1/4 cup for small, 1/3 cup for medium, and 1/2 for large stalks). Best wishes.
John M.
September 12, 2020
Thanks for the nice tour of the broccoli neighborhood. We like it - we eat it several times a week - and we're open to new ideas.
Tim
September 12, 2020
I’ve been steaming for 4or5 minutes till “al dente” then draining, squeezing lemon juice on then sauté in butter, treating like risotto letting in soak up then adding more till tinder. Kids love it!!!
Mary
September 12, 2020
Tim,
The steam sautéed method it does the same thing but without the added step of draining. By using only 1/3 cup water to 1 to 1-1/2 lbs of broccoli (or any other veggie), all you have to do is remove the lid and sauté it in your butter, lemon juice, white wine, etc
The steam sautéed method it does the same thing but without the added step of draining. By using only 1/3 cup water to 1 to 1-1/2 lbs of broccoli (or any other veggie), all you have to do is remove the lid and sauté it in your butter, lemon juice, white wine, etc
Kevin S.
September 11, 2020
I too prefer the Stovetop method but I reverse the process. I put about 1/3 a cup of water and a twist or two of salt in a saute pan, add the broccoli and steam at medium high heat until all the water has evaporated. Then I add butter and saute to al dente, add a sprinkle of Herbs de Provence for the last minute and serve.
Mary
September 11, 2020
Steam/Sauté Method is my absolute go to method for broccoli and most veggies. I learned this from Pam Anderson's cookbooks and it never fails. Use a sauté pan, add veggies, a healthy pat of butter, and 1/3 cup of water. Bring to a soft boil for 4-6 minutes, remove lid and sauté until the water is fully evaporated, then season. It’s easy to cook, easy to clean, and always perfect.
Mary
September 11, 2020
Steam/Sauté Method is my absolute go to method for broccoli and most veggies. I learned this from Pam Anderson's cookbooks and it never fails. Use a sauté pan, add veggies, a healthy pat of butter, and 1/3 cup of water. Bring to a soft boil for 4-6 minutes, remove lid and sauté until the water is fully evaporated, then season. It’s easy to cook,easy to clean, and always perfect.
Liana W.
September 4, 2020
How about blanch and saute. That is my method, the green color stays vibrant and it adds a mild crispness.
AntoniaJames
August 31, 2020
My go-to, after years of cooking broccoli so many different ways, is this "Stovetop (Brown and Steam)" method. It's similar to the stovetop method noted above with two key differences.
First, when cutting (a) leave a bit of stem on each floret; (b) cut lengthwise through each floret to expose two flat sides; and (c) cut remaining stem into planks, not crosswise, with at least one cut side exposed.
Heat oil in skillet until quite hot, then throw the broccoli in, turning each piece so that a flat side is face down. Sprinkle generously with salt.
**Do NOT touch the broccoli.**
Resist the temptation to saute. Just as when one browns a piece of meat, you want to give that cut side time to get brown - good and brown. Bits of the edges will get nice and crispy while the flat sides are browning. Peek after 2-3 minutes, more or less depending on the BTUs level of your burners.
When most of the cut flat sides are getting a bit of dark brown, turn the heat off and cover tightly with a lid. Let steam for a few minutes, checking (peeking, quickly) to make sure the broccoli is not overcooking. It should still be bright green. Remove the lid as soon as the broccoli is tender. (You can add a few tablespoons of water, cover and turn the heat up to produce more steam, if necessary, but be careful not to overdo it.)
If you want the broccoli warm when you serve it, simply turn the heat up to high again and now, if you want to, give it a quick saute, just to heat through. It's delicious at room temperature. ;o)
First, when cutting (a) leave a bit of stem on each floret; (b) cut lengthwise through each floret to expose two flat sides; and (c) cut remaining stem into planks, not crosswise, with at least one cut side exposed.
Heat oil in skillet until quite hot, then throw the broccoli in, turning each piece so that a flat side is face down. Sprinkle generously with salt.
**Do NOT touch the broccoli.**
Resist the temptation to saute. Just as when one browns a piece of meat, you want to give that cut side time to get brown - good and brown. Bits of the edges will get nice and crispy while the flat sides are browning. Peek after 2-3 minutes, more or less depending on the BTUs level of your burners.
When most of the cut flat sides are getting a bit of dark brown, turn the heat off and cover tightly with a lid. Let steam for a few minutes, checking (peeking, quickly) to make sure the broccoli is not overcooking. It should still be bright green. Remove the lid as soon as the broccoli is tender. (You can add a few tablespoons of water, cover and turn the heat up to produce more steam, if necessary, but be careful not to overdo it.)
If you want the broccoli warm when you serve it, simply turn the heat up to high again and now, if you want to, give it a quick saute, just to heat through. It's delicious at room temperature. ;o)
JoAnne L.
August 30, 2020
I quickly steam broccoli just until it is still bright green and crisp tender. I bring an inch of water to a boil, put the broccoli in the steamer basket and lightly salt the broccoli. I have great results with this method and can do a quick reheat in the microwave the next day without losing flavor or crispness. The trick is to not allow the broccoli to overcook, just a quick steam, three minutes or so.
signe
August 29, 2020
One more method. Bring water in a pot just to a boil. Add broccoli but don't let it boil again. Boiling breaks down the florets. Cook for a couple of minutes or so (not sure how long). Drain. While it is draining brown butter in the pot, cut up preserved lemons and add to pot with drained broccoli.
Pete M.
August 29, 2020
Simmering is what is usually meant by boiling. And I agree it works fine IF you add enough salt before adding the broccoli. Lack of salt will cause minerals to leach out quickly, and leave vegetables grey and flavorless. (Osmosis in cooking is covered very clearly by Salt Fat Acid Heat.)
SB
August 28, 2020
My go-to is the stovetop method, but I find there’s no need to add any water for the steaming portion. I just lower the temp and pop on a lid for a few minutes.
Lianne
August 28, 2020
As noted in another comment, salt can really make a difference for many of these methods. The microwave method can be much improved by salting the broccoli first, adding no water (1 tbsp if you are worried), covering in plastic wrap and microwaving for 4-6 min depending on the strength of the microwave - there's plenty of water already in the broccoli to steam it. Salting before microwaving also allows the salt to dissolve in the water released by the broccoli, resulting in seasoned steamed broccoli that is on the table in 5 min. Roasting is the only method I use if I have the time, but this microwave trick is great for summer when I don't want to turn on my oven.
M
August 27, 2020
This is missing one of the best ways to cook broccoli: BROIL. Toss with oil and seasoning, spread out on baking sheet, broil for a few minutes until cooked to your liking. It's quick, easy, and gives crispy bits and a touch of char.
Pete M.
August 27, 2020
Blanched, boiled, or steamed--none will be good unless you salt the boiling water first! Just like any other vegetable....
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