How to Steam Broccoli
Shanthi Appelo, MS, RD
| 2 min read
Broccoli has long held its place as a powerhouse vegetable. A source of vitamins C and K, calcium, potassium, fiber and beneficial plant compounds, it’s often celebrated for its role in supporting heart health, bone health and the immune system.
Steaming is one of the best cooking methods to retain broccoli’s vibrant green color, crunch and health benefits. Compared to methods like stir-frying and roasting, steaming uses gentle heat and minimal water, helping the florets retain both nutrition and flavor.
Steaming broccoli doesn’t require fancy equipment - just a pot, a lid and a steamer basket or colander. Here’s how to do it:
Wash and Cut
Rinse the broccoli under cool water, then cut it into even-sized florets. This ensures they cook uniformly. Don’t toss the stems - they’re full of fiber and flavor. They’ll taste better if the outer part is peeled.
Set Up the Steamer
Fill a pot with about one inch of water and bring it to a simmer. Place a steamer basket or metal colander over the pot, making sure it doesn’t touch the water.
Steam the Broccoli
Add the florets and stems to the basket, cover with a lid and steam for 5– to 6 minutes. The broccoli should be tender yet slightly crisp, with a bright green color. You can test the tenderness with a fork. Avoid overcooking as this will make the broccoli mushy. If using for a salad, transfer the broccoli immediately to an ice bath to stop cooking and lock in the color, then dry and add to salad.
Season and Serve
Once steamed, drizzle with extra virgin olive oil, lemon juice and a sprinkle of sea salt. For extra flavor, toss with garlic or other seasonings, sesame seeds, grated Parmesan cheese or nutritional yeast.
Steamed broccoli stores well in the fridge for up to four days.
Photo credit: Getty Images
