Steamed Broccoli Recipes

Steps:

• Trim the broccoli into large florets.
• Place the broccoli in a steaming basket over boiling water; cover and steam for 3 minutes.
• Remove the lid for a moment, then cook, partially covered, until the stems are tender-firm, another 8-10 minutes.
• Remove to a platter; season with salt and pepper, the butter, and the lemon juice.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Mix steamed broccoli, bacon, butter, salt, and pepper together in a bowl.

Steps:

• Place the broccoli florets in a vegetable steamer basket.
• Pour about 3/4-inch water into a large saucepan. Place the steamer basket in the pan, bring the water to a simmer over medium-high heat, and cover. Steam for 5 minutes, or until the broccoli is crisp-tender. Transfer to a serving bowl and season with salt and pepper.
• Meanwhile, place the center of the bread into a food processor and pulse to make bread crumbs. In a small saucepan, heat butter on medium high until butter turns a nutty brown color. Add the bread crumbs and toss in the butter. Pour the buttered crumbs onto the broccoli and toss to coat.

Steps:

• Cut off 2 inches from the stem end and peel the stalks. Bring an inch of water to a boil, set a vegetable steamer over the water, place the broccoli on the steamer, cover and cook 3 to 4 minutes or until the broccoli is cooked through but still firm. An alternative way is to separate the florets from the stalks; steam the florets and reserve the stalks for another day.

Steps:

• Wash the broccoli in cold water and pat dry. Peel the stems and cut them into rounds up to where the florets branch off. Break apart the florets.
• Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the broccoli florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until crisp-tender, 8 to 10 minutes depending on the size of the florets. Transfer the broccoli to a plate, sprinkle with black pepper and serve with lemon wedges.

Steps:

• Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces. Cut the stalk in half crosswise and then slice each half into 1/8-inch thick slices lengthwise. Place the stalk pieces in the bottom of a 2 1/2 to 3-quart saucepan, add the water and salt. Lay the florets on top. Cover, place over high heat and cook for 3 minutes. Decrease the heat to low and cook for an additional 3 minutes. Remove from the heat, add the butter and stir to combine. Serve immediately.

Steps:

• Using a paring knife, cut off and discard tough bottoms of broccoli stalks. Cut broccoli into florets.
• Place broccoli in a steamer for 3 to 4 minutes. Do not overcook.
• Heat oil in a skillet, add garlic, broccoli and salt and pepper to taste. Saute briefly, being careful not to burn garlic. Serve immediately.

Steps:

• Put a steamer basket in a pot with the water and heat to boiling.
• Chop the broccoli into pieces.
• Once water is boiling, add the broccoli into the steamer and put the lid on.
• Steam for around five minutes or until broccoli is bright green and tender but still quite firm.

Steps:

• Place broccoli in a steamer basket set inside a pot of boiling water. Steam, covered, until crisp-tender, 3-5 minutes.
• Transfer broccoli to a serving bowl and toss with remaining ingredients.

Steps:

• Discard bottom 3 inches of stalk. Peel away any fibrous skin, cut heads into large florets, and place in a steamer basket set inside a pot with 2 inches boiling water. Steam, covered, until crisp-tender, 5 to 7 minutes. Serve with Dijon vinaigrette, if desired.

Steps:

• Snap the broccoli into medium-sized florets. It's important to make them an even size so they all cook at the same rate. Put the florets into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 5 mins.
• Meanwhile, place the butter in a small pan and season well. Heat until the butter is foaming. When ready to serve, tip the broccoli into warmed serving dish and drizzle with the butter. Serve straight away.

Steps:

• Using a paring knife, cut off and discard the tough bottoms of the stalks. Cut and trim the broccoli into florets.
• Put the broccoli into a steamer and steam for 3 to 4 minutes.
• Heat the oil in a skillet. Add the garlic, lemon juice, broccoli, salt and pepper. Saute 2 to 3 minutes and serve.

Steps:

• Cut broccoli into very small florets. In a steamer steam broccoli over boiling water, covered, until crisp-tender, about 1 1/2 minutes. Season broccoli with salt and pepper.

Steps:

• Place broccoli in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-6 minutes or until crisp-tender. Rinse in cold water; drain and set aside. , In a large skillet, saute the onion, celery and garlic in butter for 5 minutes or until vegetables are tender. Add the lemon zest and juice, salt, pepper and broccoli; heat through.

Steps:

• Steam the broccoli until they are tender yet remains bright green, about 3-4 minutes.
• Transfer them in to a bowl and add rest of the ingredients, toss well.

Steps:

• Rinse the broccoli and trim off the very bottom of the thick stem. You can either steam the entire head whole or cut it up into florets.
• Steam the broccoli (but don't over cook it).
• Lay out on a platter.
• Drizzle with lots of fresh lemon juice.
• Drizzle with extra virgin olive oil to taste.
• (Optional) add fresh minced garlic to taste.
• Add salt and pepper to taste.
• This can be served either hot or room temperature.

Steps:

• Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
• While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.

Steps:

• Cut the broccoli into florets, discarding stems or reserving for another use.
• Combine the florets with butter, soy sauce and 1/4 inch water in a skillet large enough to hold the florets in a single layer.
• Bring to a boil.
• Reduce heat and simmer 3 minutes.
• Remove cover and simmer until most of the liquid has evaporated, 1 -3 minutes longer.
• Add salt and pepper to taste.
• Stir florets to coat with sauce and serve.