Makes 4 to 6 servings
Use this recipe as a template for just about any steamed vegetable, like asparagus, cauliflower, or carrots. The cooking time will vary depending on which veggie you use, but the key is maintaining a semi-firm texture and a vibrant color. If your steamer basket is on the small side, work in batches.
Ingredients
- 2 lb broccoli (about 4 bunches)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Directions
- Trim the broccoli, peel the stems, and cut them into spears. Arrange the broccoli on a steamer rack or perforated insert, and season with salt and pepper.
- In the bottom of a tightly covered steamer, bring water to a full boil. Add the rack or insert, replace the cover, and steam the broccoli until tender, 5 to 7 minutes.
- Remove the broccoli from the steamer. If serving immediately, season with additional salt and pepper. Otherwise, cool to room temperature, refrigerate, and adjust the seasoning before serving.
