Steamed Broccoli

^T

his appears on our table at least once a week. People are often surprised at how much they like it so I must be doing something right. The secret to my success is that I peel the stems and I don't overcook the broccoli...and I usually add some sort of other flavor to complement the flavor of the broccoli and add some unexpected note to the familiar vegetable.

One or two bunches broccoli. (Test for freshness by pressing the flowers with your thumb...they should be briskly resistant, not flaccid or soft. If possible, select bunches with full, sturdy looking stalks, not trimmed "crowns" or with skinny stalks. Trust me.)

Herbs (option), 2 - 4 T minced (tarragon, thyme, dill, basil, oregano are all good choices)
Scallions (option), 2 - 3 chopped
Garlic, 2-3 cloves (option) minced
olive oil or butter (option), 1 T
Balsamic vinegar to taste (option)
Salt and pepper to taste

Cut the last 1/4" from the end of the stalks, use a paring knife to trim any gnarly stumps or little branches from the stalks and then, using a vegetable peeler, peel the tough outer skin from the stalks, starting at the base of the flower and going to the end of the stalks. Some larger stalks have a fairly thick skin and may need two passes of the peeler...you can tell when you got it all when the inner flesh of the stalk is exposed...it has a softer wet-green look, with no fibers visible and a consistency like a cut radish or potato.

Cut the broccoli into serving portions...I usually cut it crosswise into three pieces - the flower and two pieces of stalk about 2 1/2 - 3" long. Then divide the flowers from each other and halve or quarter the stalk pieces lengthwise. For uniform cooking, the flower stems should be about the same diameter as the quartered or halved stalk pieces.

Put the pieces in a steamer basket, place the basket in a pan with about 3/4" of rapidly boiling water on high and cover tightly. Use a timer to steam for exactly 5 min. Place broccoli in a bowl, season/flavor immediately as desired with herbs, garlic, scallions, oil, vinegar, salt and pepper and partially cover for a few minutes while the broccoli finishes cooking and the flavors combine. 

If done ahead and cooled the broccoli can be reheated by tossing in a skillet on med high with a scant amount of oil or butter.

Garnishes if you want should be of a contrasting color: roasted sesame seeds, minced whites of scallion, etc.

Occasionally I steam another vegetable along with the broccoli. Yellow onion, sliced thick, works particularly well. Carrot sticks, radish halves, daikon sticks, etc., all work -- the key is that the other vegetable should be in pieces about the same diameter as the broccoli stems and stalk pieces (except for onion, where it seems not to matter if they aren't as thick as the broccoli pieces).

Of course, as in the photo, steamed broccoli can be cooled and used in a salad.