Ingredients:

  • 5 lbs (680 g) Fresh Broccoli (about 2 standard heads)
  • 1 inch depth (approx. 1.5 cups or 350 ml) Water (For Steaming)
  • 1 Tbsp (15 ml) Unsalted Butter OR Olive Oil (For finishing)
  • ½ tsp (3 g) Flaky Sea Salt (or to taste)
  • ¼ tsp (1 g) Freshly Ground Black Pepper (or to taste)
  • Optional: ½ tsp (2 g) Lemon Zest

Instructions:

  1. Wash and Trim: Rinse the broccoli heads thoroughly under cold water. Use a knife to separate the head into medium-sized florets (1.5 to 2 inches wide), ensuring uniformity for even cooking. Optionally, peel and dice the inner stem core into ¼ inch pieces to cook alongside the florets.
  2. Fill a large pot with 1 inch (2.5 cm) of water, ensuring the level is below the base of your steamer basket. Cover the pot and bring the water to a rapid, rolling boil over high heat.
  3. Place the prepared broccoli florets (and stem pieces) into the steamer basket. Place the basket over the boiling water, cover tightly, and steam for 6 to 8 minutes. Check doneness at 6 minutes: the floret should pierce easily but still offer slight resistance (tender-crisp).
  4. As an alternative, place the prepared broccoli florets into a microwave-safe dish and add 2 tablespoons (30 ml) of cold water.
  5. Cover the dish tightly with a lid or vented cling film. Cook on high power for 3 to 5 minutes. Carefully remove the dish and let it stand covered for 1 minute—this residual heat finishes the cooking.
  6. Immediately transfer the hot, steamed broccoli into a large bowl filled with ice water (an ice bath) for about 30 seconds. This 'shocking' process locks in the vibrant emerald green color and stops the cooking instantly. Drain thoroughly.
  7. Return the dry broccoli to the serving bowl. Toss immediately with the butter (or olive oil), sea salt, fresh black pepper, and optional lemon zest. Serve immediately while still warm.