Broccoli this crisp-tender and vibrant is destined to be served with cheese sauce!
Serves4Prep4 minutesCook3 minutes to 8 minutesWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Perfectly steamed broccoli can be a simple side to serve on its own, smothered in sauce, or tossed with cooked pasta or rice. In this easy step-by-step recipe, learn how to prep and steam broccoli so that it is vibrantly green and crisp-tender every single time.
While roasted vegetables are romanticized for their crispy textures and the caramelized flavors, and stir-fried veggies are hot, fresh, and fast, steaming is the ultimate method for intensifying foods’ natural flavors and colors. My go-to choice for easy weeknight steaming is broccoli. It’s perfect for nights when I’m all out of ideas and rely on tried-and-true techniques to get dinner on the table.
What Is the Best Way to Steam Broccoli?
While you can steam broccoli in the microwave, I prefer to use the stovetop. To steam a head of broccoli, you have two equipment setup options.
Using a steamer basket lifts the vegetables above the water level so that the broccoli is cooked via steam, not boiled in water. If no steamer basket is available, use just enough water to cover the bottom of the pan and avoid submerging the broccoli.
Tips for Making Better Steamed Broccoli
How to Serve Steamed Broccoli
How to Steam Broccoli Recipe
Broccoli this crisp-tender and vibrant is destined to be served with cheese sauce!
Prep time 4 minutes
Cook time 3 minutes to 8 minutes
Serves 4
Nutritional Info
Ingredients
- 12 ounces
broccoli or broccoli crowns (1 medium or 2 small)
Kosher salt and freshly ground black pepper, for serving (optional)
Equipment
Chef’s knife and cutting board
Steamer basket and large saucepan, or 12-inch skillet
Tongs
Instructions
Cut the broccoli florets. Cut the stalks off 12 ounces broccoli. Cut the florets into 1 to to 1 1/2-inch pieces.
Peel and slice broccoli stems. Trim the tough, woody ends of the stems. Peel with a vegetable peeler until you get to the lighter, tender parts of the stems. Cut the stems crosswise in half, then lengthwise into quarters. For broccoli crowns, just quarter the stems lengthwise.
Option 1: Steam with a steamer basket
Prepare the pot for steaming. Fill a large saucepan with about 1-inch water and fit with a steamer basket. (The water level should be below the bottom of the steamer basket.) Cover and bring the water to a boil over medium-high heat.
Steam the broccoli. Arrange the broccoli stems in an even layer in the steamer basket and top with the florets. Cover and steam until just tender and bright green, 3 to 4 minutes.
Option 2: Steam without a steamer basket
Add just enough water to cover the bottom of a large skillet (about 3/4 cup for a 12-inch skillet). Add the broccoli in an even layer, cover, and steam over medium-high heat until just tender and bright green, 6 to 8 minutes total.
Season the broccoli. Use tongs to transfer the broccoli to a serving dish. Season with kosher salt and black pepper if desired.
Recipe Notes
Make ahead: Fill a large bowl with ice water. Prepare the broccoli as directed. Once the broccoli is crisp-tender, transfer directly to an ice bath to stop the cooking. Once cooled, pat dry with paper towels. Refrigerate in a paper-towel lined airtight container.
Storage: Refrigerate leftovers in an airtight container for up to 5 days.
