Beautiful Boiled Broccoli
This was another one of those ideas I resisted for a long time because of less-than-favourable childhood memories.
And then when I started to focus on eating more veg. And prepping ahead. The oven was full one weekend so I decided to try boiling / steaming a few heads of broccoli.
I guess it didn’t hurt that the broccoli was from my favourite producer at the farmers market. But I couldn’t get enough of this simple green veg.
So vibrantly green. So fresh. So much flavour!
As you may have guessed from the proliferation of broccoli recipes on Stonesoup, it’s become one of my fave ingredients to have in the fridge. I hope it becomes one of your faves too!
The secret is only using a little water in the pot so you’re minimizing loss of water-soluble vitamins and making the process quicker.
And don’t forget the salt. It’s critical for balancing out the natural bitterness of broccoli AND keeping the colour vibrantly green.
takes: 15 minutes
2 heads broccoli (or more)
1. Bring a medium pot of salted water about 2cm (1in) deep to the boil. Meanwhile slice broccoli stems and cut florettes into bite sized trees.
2. Add broccoli to the boiling water. Cover and simmer for 5 minutes.
3. Drain and spread out on a plate or baking tray to allow to cool and let the steam escape.
Variations & Substitutions
pantry-friendly – frozen broccoli. Cook from frozen until broccoli is tender and hot.
different veg – broccolini, asparagus, green beans, snow peas, sugar snap peas, cauliflower. Adjust cooking time as needed.
keto / ultra low carb – use washed baby spinach leaves instead.
Recipes to Use Your Broccoli
- One Pot Chicken & Broccoli with Peanut & Lime Sauce
- Smoked Trout & Broccoli Bowls with Sour Cream & Chives
- Broccoli & Basil ‘Meatzza’
- Broccoli & Bacon Bowls
- Broccoli Hummus
Yes! Just cook as per the recipe. Will keep in the fridge for 1-2 weeks or can be frozen. Serve cold, at room temp or warmed in a little oil or butter.
Problem Solving Guide
bland – more salt! Next time buy broccoli from a better quality supplier.
browning – use more salt in the water. This is critical for keeping the colour green. If your water is hard (has a high mineral content) you might consider using distilled or bottled water to cook your veg.
too crunchy – next time steam for longer or cut into smaller pieces.