Steaming broccoli instead of boiling it helps them retain many extra nutrients and flavorings. Children are more inclined to eat broccoli, if they are of a nice bright green color and have a soft but at the same time crunchy texture, while they are not attracted to limp and soggy ones cooked in boiling water. If you don't have a steamer or steamer basket, you can use the microwave or stove as explained in the article. Alternatively, you can use a metal colander and a saucepan to make a “do it yourself” steamer.
Ingrediants
Yield: 4 servings
- 500 g of broccoli with the stem, washed and peeled
- A pinch of salt (optional)
- 1-2 tablespoons (15-30 g) of butter (optional)
Steps
Method 1 of 3: Using the Microwave
Step 1. Wash the broccoli and cut them into bite-sized pieces
Rinse them under running water and make sure there are no insects hiding among the buds. Dry the broccoli by dabbing it gently with paper towels, then cut the buds into bite-sized pieces using a sharp knife. Slice the stems into 3 cm thick washers and finally cut the washers in half if they exceed the size of a normal bite.
- Slice the stems even if you don't intend to eat them to put them in the bottom of the bowl. In this way, the buds, which are the tenderest part of the broccoli, will not boil in the lower part of the container.
- A head of broccoli generally weighs around half a pound.
Step 2. Place the broccoli in a microwave-safe bowl and add the water
You can use a large glass or ceramic bowl or a baking dish. Add 3 tablespoons (45 ml) of water to every half pound of broccoli.
The broccoli does not need to form a single layer, as the steam will fill the entire bowl
Step 3. Cover the bowl to trap the steam
If you used a container with a lid, close it to retain as much steam as possible.
If you don't have a suitable lid to cover the bowl, use cling film. Alternatively, you can use a dish suitable for use in the microwave. Place it on the bowl and make sure it is the right size to block the steam from escaping
Step 4. Cook the broccoli on full power for 2.5 minutes
From then on, check them every 30 seconds. After the first 2 and a half minutes of cooking, carefully remove the bowl from the microwave and remove the lid or cover with extreme care to avoid burning yourself with the hot steam. If the broccoli is bright green in color and you can easily pierce it with a fork, it means it's cooked. Otherwise, cover the bowl again and cook the broccoli for another 30 seconds.
- It generally takes 4 minutes for perfect cooking.
- Broccoli can quickly go from a bright green color and perfect cooking to a brown hue and mushy texture, so after the first 2.5 minutes it is essential to check them every 30 seconds.
- Always be cautious when discovering a container full of boiling steam. If you are not careful you could burn yourself, as the steam will come out very quickly. Lift the lid or cover away from you to avoid being exposed to the cloud of steam that will come out of the pot.
Step 5. Season the broccoli as desired and serve immediately
As soon as they are cooked, add the desired seasonings, for example 2 tablespoons (30 g) of butter and a pinch of salt. You can serve them directly in the bowl you used for cooking or, if you prefer, you can transfer them to a serving dish.
Try adding a few drops of soy sauce to the dressing as well to enhance the natural taste of the broccoli
Method 2 of 3: Using a Pot
Step 1. Wash, dry and cut half a kilo of broccoli
Rinse the broccoli head under running water and then pat it dry with kitchen paper. Separate the buds from the stems using a sharp knife, then cut them into bite-sized pieces.
- By "bite-sized" pieces we mean pieces about 3 cm in size.
- Cut the largest stems in half and then slice them all (whole and halved) into pieces of about 3 cm. Cut the stems even if you don't intend to eat them and place them on the bottom of the pot to keep the buds, which are the most delicate part of the broccoli, raised.
- When rinsing broccoli, make sure there are no bugs hiding in the buds.
Step 2. Pour 100ml of water into the bottom of the pot
Choose a pot with a capacity of about 2.5-3 liters. Even if you will only use a little water, this amount of space is needed to comfortably accommodate the broccoli.
- Use 100ml of water for every half pound of broccoli.
- Do not add more water than recommended otherwise the broccoli will be boiled and not steamed. A little water is enough to create the amount of steam needed to cook the broccoli.
- It is important that the pot has a lid. If necessary, you can replace it with a heat-resistant plate.
Step 3. Pour the broccoli into the pot when the water boils
Heat it over high heat and wait for it to come to a full boil. Since water is scarce, you won't have to wait long.
Put the stalks, which are harder and thicker, in the pot, then add the buds, so they stay up. Try not to splash the water to avoid burning yourself
Step 4. Cover the pot and cook the broccoli over high heat for 3 minutes
Do not lift the lid and avoid shaking or moving the pot in any way. Set 3 minutes on the kitchen timer and wait without interfering with cooking.
The ideal is to match the respective lid to the pot. In any case, it is essential to use a lid or plate to trap the steam inside the pot
Step 5. Reduce the heat to low and let the broccoli cook for another 3 minutes
Avoid lifting the lid to check how well it is cooking so as not to disperse the steam. Don't worry, broccoli won't risk overcooking.
Step 6. Add the desired butter and spices, then serve the broccoli immediately
When the total cooking time reaches 6 minutes, carefully lift the lid to mix and season the broccoli to taste, for example with 2 tablespoons (30 g) of butter and a pinch of salt.
- When you lift the lid, use it as a kind of shield to protect your face and hands from the cloud of boiling steam.
- When cooked, the broccoli should be both soft and crunchy in texture and a nice bright green color. If they are mushy and tend to brown, it means that you have been cooking them for too long.
- You can transfer the broccoli to a plate or bring the pot directly to the table.
Method 3 of 3: Use a Metal Strainer as a Steamer Basket
Step 1. Wash and cut the broccoli
Rinse them under running water and check that there are no insects hidden among the buds. Pat the broccoli dry with kitchen paper, then cut the buds into bite-sized pieces and slice the stems into rounds about 3 cm thick. Use a sharp knife and, if the stalks are particularly thick, divide them in half before slicing them.
- Try to cut the buds into even pieces (2-3 cm large) for even cooking. The stems are tougher and cook slowly, so they should be cut into smaller pieces.
- Use a medium-sized head of broccoli weighing about half a kilo.
- Many people prefer to discard the stems, however, by cooking them properly, they can become tender and tasty.
Step 2. Prepare a large pot with a lid and a metal strainer
The lid must fit snugly to prevent steam from escaping. The colander must be large enough to hold all the broccoli, and it must also remain raised from the bottom of the pot while resting on the edge.
- If the strainer doesn't fit perfectly, it will touch the bottom of the pot (so some of the broccoli will be boiled rather than steamed) or won't allow the lid to close completely (letting the steam escape).
- If you don't have a sieve of the right size, you can use one of the other methods for steaming broccoli.
Step 3. Pour 3-5 cm of water into the bottom of the pot
Pour 2 inches of water into the bottom of the pot and check that it does not come into contact with the bottom of the colander. If necessary, discard some of it, but make sure there is at least 3 cm left.
If the water level is below 3 cm, there will not be enough steam to cook the broccoli
Step 4. Bring the water to a boil over high heat
Since it is a little water, it will take a few minutes to bring it to a boil. If you haven't already, transfer the chopped broccoli to the colander while you wait for the water to boil.
Step 5. Insert the colander with broccoli into the pot and add the lid
Wait for the water to come to a full boil before cooking the broccoli. Proceed to the next step (reduce heat) right after you put the lid on the pot.
Make sure the lid fits snugly against the pot so that no steam escapes
Step 6. Reduce heat and check broccoli after 5 minutes
Adjust the heat to a medium low setting. Being soft, the inflorescences should be ready in 5 minutes. When the time runs out, check that the broccoli is bright green in color and can be easily skewered with a fork. If not, put the lid back on the pot and check them again every minute.
If you let them cook for even a few moments longer than necessary, the broccoli will become dark, mushy and unappetizing, so check it every 60 seconds after the first 5 minutes of cooking
Step 7. Season the broccoli to taste, then serve immediately
Remove the strainer from the pot and transfer the broccoli to a serving dish. If you wish, you can season them with a couple of tablespoons (30 g) of butter and a pinch of salt.
